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Vineyard Chicken85

Vineyard Chicken

Prep Time 5 minutes
Cook Time 55 minutes
Total Time 1 hour
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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