Crispy, juicy, jammy, and extra saucy, this braised chicken with grapes is pure cozy comfort.
We’re deep into comfort food season and I for one am not upset about it. I’m all about baking, braising, saucing, and stewing. Low and slow, simmering pots and pans of savory goodness that fill the house with tantalizing aromas. Just because the holidays are behind us, it doesn’t mean our meals have to be stark and boring. There’s a place for salad and a place for stew!
Today’s meal of braised chicken with grapes hits all of the comfort food high notes. Crispy golden brown chicken, a lusciously creamy sauce, and braised grapes bursting with sweetness.
Have you cooked with grapes before?
They’re one of my secret weapons! The flavor deepens as they cook and they’re amazingly versatile. Try them stirred into a veggie side dish, baked into bread, tossed in salads, and of course, dessert.
- Roasted Cauliflower and Grapes with Yogurt Sauce
- Fluffy Focaccia Bread
- Roasted Golden Beets and Grape Salad
- Roasted Grape Crostata
Let’s make Braised Chicken with Grapes
- Gather ingredients.
- Brown chicken, skin side down. Turn and brown on the other side.
- Once the chicken is golden brown, remove from the pan and keep warm. Pour off all but two tablespoons of fat from the pan.
- Add the shallots to the pan and sauté until soft and golden.
- Stir in the flour and cook for two mins.
- Whisk in the wine and cook until reduced by half.
- Stir in the stock and cream. Season the sauce and reduce slightly.
- Fold in the thyme sprigs and grapes. Bring to a simmer.
- Nestle the chicken in the sauce and finish cooking in a 350 degree oven until golden brown and cooked through, about 30 mins.
Tips for success
- I swear by my cast iron skillet for this dish (and many others). It gets an amazing sear on the chicken, is naturally non-stick, holds the heat, and makes the transition from stove to oven seamlessly.
- When browning the chicken, start with presentation (aka the prettier side) down, and let it cook, undisturbed until browned. Keep an eye on your heat so it doesn’t burn. Once the skin begins to brown and caramelize, it should release from the pan easily.
- If you’re not sure if the chicken is fully cooked, use an instant read thermometer to determine the internal temperature of the chicken. Pull it at 165 degrees F.
- If your sauce isn’t as thick as you would like it to be after the chicken is cooked, remove the chicken to a plate to keep warm and reduce the sauce over medium heat on the stove for a min or two.
- This dish yields plenty of sauce, so make a starchy side like mashed potatoes or rice to soak in all the goodness!
New to cast iron? Here’s everything you need to know about cooking in cast iron pans!
Crispy, juicy, jammy, and extra saucy, this braised chicken with grapes is pure cozy comfort.
- 4 lbs chicken pieces, bone-in, skin-on (thighs and drumsticks)
- 2 Tbsp canola oil
- 8 oz shallots, peeled and thinly sliced (about 3)
- 1/4 cup AP flour
- 1 cup dry white wine
- 3/4 cup chicken stock
- 1/2 cup heavy cream
- 10 sprigs thyme
- 1 1/2 lbs seedless red grapes
- Kosher salt and pepper
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Preheat the oven to 350 degrees. Pat the chicken dry and season generously with salt and pepper. Heat the oil over med/high heat in an oven-safe saute pan or cast iron skillet until hot, but not smoking.
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Add the chicken in a single layer, skin side down, and saute until skin is browned, about 10 mins. Flip and saute about 3 mins more. Remove to a plate and keep warm.
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Pour off some of the fat, leaving about two tablespoons in the pan. Add the shallots to the pan and saute until softened and golden. Stir in the flour and cook for about 2 mins.
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Whisk in the wine, bring to a boil, and reduce by half. Whisk in stock and cream. Season with salt and pepper. Bring to a simmer and reduce slightly.
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Stir in the grapes and thyme sprigs. Nestle the chicken in the sauce. Place the pan in the oven and bake until the chicken is cooked through and the skin is golden brown, about 30 mins.
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Serve with the sauce and grapes spooned over the top.
- I swear by my cast iron skillet for this dish (and many others). It gets an amazing sear on the chicken, is naturally non-stick, holds the heat, and makes the transition from stove to oven seamlessly.
- When browning the chicken, start with presentation (and aka the prettier side) down, and let it cook, undisturbed until browned. Keep an eye on your heat so it doesn't burn. Once the skin begins to brown and caramelize, it should release from the pan easily.
- If you're not sure if the chicken is fully cooked, use an instant read thermometer to determine the internal temperature of the chicken. Pull it at 165 degrees F.
- If your sauce isn't as thick as you would like it after the chicken is cooked, remove the chicken to a plate to keep war, and reduce the sauce over medium heat on the stove for a min or two.
- This dish yields plenty of sauce so make a starchy side like mashed potatoes or rice to soak in all the goodness!
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