This delicious Vineyard Chicken is infused with the richness of red wine, garlic, rosemary and fresh grapes.
Vineyard Chicken
Servings
4 Servings
Ingredients
- 1 chicken cut into 8 pieces
- 3 tablespoons extra-virgin olive oil
- 3 garlic cloves peeled
- Sprig of rosemary
- Salt and pepper
- 2 cups Bordeaux or other dry full-bodied red wine
- 1 tablespoon tomato paste
- 1/2 pound black or red seedless grapes not too sweet
Instructions
- Wash the chicken and pat dry.
- Heat the oil in a deep and heavy skillet or pot.
- Add the garlic, rosemary and chicken and brown the chicken on all sides. Sprinkle with salt and pepper and keep cooking until nice and golden.
- Discard the garlic cloves before they start turning brown.
- Stir the tomato paste into the wine and add to the chicken; stir well and cover.
- Cook, covered, on medium heat for 25-30 minutes.
- Add the grapes and cook for 10 more minutes.
- Remove the chicken and grapes from the pot, and allow the sauce to thicken on low heat before pouring it onto the chicken stew. Serve with mashed or boiled potatoes.
- Recipe published in JOY of KOSHER with Jamie Geller Magazine Passover 2014 SUBSCRIBE NOW
I suggest doing it in steps on the store and slowly transferring everything to the baking pan for the oven. Start with the chicken in batches, then make the sauce and pour over the chicken.
Sure, when you cover it, just place in a 350°F oven and bake as directed.
I don’t have a pan or skillet large enough for it. Can it be made in the oven completely?
Can this be baked in the oven?
Just made it for dinner – my husband loved it. Used the sauce and grapes with rice – really worked. He will be happy to see it again.
Looks great. Will definitely try it!
sounds great
love the recipe Vineyard Chicken.Would love to print it out but using print prompt gives blank pages with a heading only. Any way to just email me this one recipe,please?