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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat the oil in a 7 to 8 quart enameled Dutch Oven over medium-high heat. | 2. Season the chicken generously with salt. | 3. Working in batches so as not to crowd the pan, sear the chicken, turning once, until golden-brown -- 10 to 12 minutes per batch. | 4. Transfer the chicken to a large bowl. | 5. When all the chicken is browned, pour off all but 2 tablespoons of fat. | 6. Add the grapes and cook until just tender, about 3 minutes. | 7. With a slotted spoon, transfer the grapes to a small bowl. | 8. Reduce the heat to medium and add the onions and a pinch of salt to the pan. | 9. Cook, stirring frequently, until tender -- about 7 minutes. | 10. Add the garlic and cook, stirring, to soften -- 1 to 2 minutes. | 11. Pour in the wine and simmer, stirring up the browned bits on the bottom of the pan, until the wine reduces by almost half -- about 5 minutes. | 12. Return the chicken to the pan, along with any accumulated juices. | 13. Add the broth and sprinkle with thyme. | 14. Bring to a simmer, reduce the heat to medium low, cover and cook until the chicken is very tender, about 25 minutes. | 15. Transfer the chicken to a bowl. | 16. Raise the heat to medium-high and boil and liquid until reduced to about 2 1/2 cups, about 12 minutes. | 17. In a small bowl, whisk the cream with the cornstarch, then whisk the cream mixture into the sauce. | 18. Cook, whisking constantly, until the sauce simmers and thickens to the consistency of heavy cream, 1 to 2 minutes. | 19. Season to taste with salt and pepper. | 20. Return the chicken to the pan. | 21. Simmer gently over medium-low heat until the chicken is heated through. | 22. Stir in the reserved grapes. | 23. The chicken skin will be soft -- remove it prior to serving, if desired. | 24. Make Ahead: This dish can be prepared 2 days ahead: cool, cover and refrigerate the chicken and grapes separately. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
olive oil	1	tablespoon		119.34	0.0	0.0	13.5
chicken thigh	12	pounds	trimmed	23918.4	42.9444	520.7688	2404.3428
kosher salt				-	-	-	-
grape	1 1/2	cups	seedless	-	-	-	-
yellow onion	2	cups	chopped	229.68	13.6764	1.653	18.792
garlic clove	2		medium chopped	-	-	-	-
gewurztraminer wine	750	milliliters		-	-	-	-
chicken broth	2	cups	reduced sodium	-	-	-	-
thyme	1	tablespoon	chopped crumbled	2.424	0.5868	0.1334	0.0403
heavy cream	1/2	cup		204.0	1.6440000000000001	1.704	21.648000000000003
cornstarch	2	teaspoons		20.32	4.8677	0.0139	0.0027
black pepper			ground	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.