CHICKEN-GRAPE(M) USENET Cookbook CHICKEN-GRAPE(M)
GREAT GRAPE CHICKEN
CHICKEN-GRAPE - Chicken in wine with grapes and orange
This recipe was originally posted by Wayne Thompson. I
thought it was great, and I submit it here with some varia-
tions. This colors in this dish are a feast for the eyes.
The recipe comes originally from Elegant Meals with Inexpen-
sive Meats, by Ortho Books.
INGREDIENTS (Serves 4 to 6)
3 chicken breasts, halved, boned, skinned (6 halves,
about 3 lbs in all)
2 Tbsp butter, (or margarine)
1 Tbsp orange marmalade (I suggest fresh coarsely-grated
1/4 tsp tarragon, crumbled
1 green onion, thinly sliced (use part of the top)
1/3 cup dry white wine
1 cup seedless grapes (try red grapes, such as "Flame")
1/4 cup whipping cream
(1) Sprinkle chicken breasts with salt and nutmeg.
Brown lightly in heated butter in a large frying
(2) Add marmalade, tarragon, green onion and wine.
Cover, reduce heat and simmer 10 minutes.
(3) Add grapes, cover again and continue cooking about
10 minutes longer, until chicken is cooked through
(test with a small sharp knife in thickest part).
(4) Using a slotted spoon, remove chicken and grapes
to a warm serving dish; keep warm. Add cream to
liquid in pan. Bring to boiling, stirring, and
cook until reduced and slightly thickened. Salt to
taste. Pour sauce over chicken.
(WT) I use a whole cut up chicken.
(CSR) I like to cook the chicken in a black cast-iron pan
and serve after step 3. I skip the cream sauce, because it
smothers the beautiful black-green-red-orange-tan colors.
Difficulty: easy. Time: 30 minutes. Precision: approximate
Wayne Thompson, Tolerant Systems, San Jose CA (waynet@tolerant)
Conor Rafferty, Stanford University, Palo Alto CA (conor@fuji)
From: oday@hplabs (Vicki O'Day)
Subject: RECIPE: Chicken-Sausage Gumbo
Date: 21 Mar 86 05:31:29 GMT
Organization: Hewlett-Packard Labs, Palo Alto CA
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