• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

What Should I Make For... logo

  • About Cathy Roma
    • FAQ
    • News and Press
  • Recipes
  • Menus
  • How To
    • How to Cook with Cast Iron
    • How to Make Homemade Gnocchi
    • Homemade Ginger Beer
    • Homemade Turkey Stock
    • The Ultimate Thanksgiving Menu
    • 2019 Holiday Gift Guide – Stocking Stuffers for Foodies
  • Videos
  • Contact
  • Shop
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
Home » Blog » Main Dish Recipes » Braised Chicken with Grapes

Braised Chicken with Grapes

Cathy Roma Published: Jan 3, 2019

422 shares
  • Share
  • Tweet
  • Reddit
  • Yummly

This post may contain affiliate links. Please see my affiliate disclosure for more information.

Jump to Recipe Print Recipe
Crispy, juicy, jammy, and extra saucy, this braised chicken with grapes is pure cozy comfort.
Braised Chicken with Grapes in a cast iron skillet with sprigs of thyme and grapes scattered around.

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
Braised Chicken with Grapes in a cast iron skillet with sprigs of thyme scattered around.

Let’s make Braised Chicken with Grapes

Step by step photos showing how to make Braised Chicken with Grapes. Gather the ingredients (1), brown the chicken (2), flip and brown on the other side, then remove from the pan (3).
  1. Gather ingredients.
  2. Brown chicken, skin side down. Turn and brown on the other side.
  3. Once the chicken is golden brown, remove from the pan and keep warm. Pour off all but two tablespoons of fat from the pan.
Step by step photos showing how to make Braised Chicken with Grapes. Saute the shallots (4), add the flour (5), add the wine (6), add the stock and wine (7), stir in the thyme and grapes (8), add the chicken back to the pan (9) and finish in the oven.
  1. Add the shallots to the pan and sauté until soft and golden. 
  2. Stir in the flour and cook for two mins.
  3. Whisk in the wine and cook until reduced by half.
  4. Stir in the stock and cream. Season the sauce and reduce slightly.
  5. Fold in the thyme sprigs and grapes. Bring to a simmer.
  6. Nestle the chicken in the sauce and finish cooking in a 350 degree oven until golden brown and cooked through, about 30 mins.

Braised Chicken with Grapes in a cast iron skillet with sprigs of thyme scattered around.

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!

4.2 from 10 votes
Braised Chicken with Grapes in a cast iron skillet with sprigs of thyme scattered around.
Print
Braised Chicken with Grapes
Prep Time
10 mins
Cook Time
55 mins
Total Time
1 hr 5 mins
 

Crispy, juicy, jammy, and extra saucy, this braised chicken with grapes is pure cozy comfort. 

Course: Main Dish
Cuisine: American
Keyword: braised chicken, chicken and grapes
Servings: 8 Servings
Calories: 541 kcal
Author: Cathy Roma | What Should I Make For…
Ingredients
  • 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
Instructions
  1. 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.

  2. 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.

  3. 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. 

  4. 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.

  5. 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. 

  6. Serve with the sauce and grapes spooned over the top.

Recipe Notes
  • 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!
  •  
Nutrition Facts
Braised Chicken with Grapes
Amount Per Serving
Calories 541 Calories from Fat 288
% Daily Value*
Fat 32g49%
Saturated Fat 10g63%
Cholesterol 136mg45%
Sodium 152mg7%
Potassium 612mg17%
Carbohydrates 25g8%
Fiber 1g4%
Sugar 16g18%
Protein 31g62%
Vitamin A 550IU11%
Vitamin C 9.5mg12%
Calcium 53mg5%
Iron 2.6mg14%
* Percent Daily Values are based on a 2000 calorie diet.
15

Main Dish Recipes, Recipe chicken, cream, grapes, creamy sauce, chicken and grapes, braised chicken, comfort food one dish, chicken pieces

About Cathy Roma

My food philosophy is simple: everything in moderation. Sweet, savory, healthy, decadent…food, like life, is all about balance. I rely on my background as a trained chef/mom to create family-friendly recipes that will inspire you to cook, not complicate your life.

★ Made this recipe? Make sure to give it a rating below!

Subscribe now to receive my exclusive guide of How to Stock a Pantry delivered straight to your inbox!


Follow What Should I Make For on Instagram and show me what you’re making for…!
Be sure to use the hashtag #whatshouldimakefor
Previous Post: « Candied Pecans
Next Post: Carrot Ginger Soup »

Reader Interactions

Comments

  1. Nick Barknot says

    January 21, 2021 at 8:24 am

    Looks absolutely delicious. Is there a way to make this without having to finish the dish in the oven? I don’t have an oven, Could I just continue to cook the chicken in the frying pan after browning it until it’s cooked through and through, then take it out of the pan, make the sauce in the pan and add the chicken back in and cook the whole thing at low heat for 7-10 minutes so the flavors meld, then raise the flame to medium high for one minute to give the dish a little bit of char and crispiness right before serving it? I’m sure you’re quite busy but if you can let me know if you think my suggestion would work or not i would be most grateful. Or let me know if there’s another way to approach this. Thank you for your help. And for the wonderful recipe. It’s very inspiring.

    Reply
    • Cathy Roma says

      January 21, 2021 at 7:25 pm

      You can definitely make this on the stove. I would give the chicken and extra good browning before making the sauce. They shouldn’t be fully cooked as they will finish cooking in the sauce. This will keep them juicy and tender. So brown them well for an extra couple mins, make the sauce and nestle them back in and cook over med/low heat until they’re cooked through. If the sauce consistency is to your liking, go ahead and serve. Or you can remove the chicken, tent with foil and reduce the sauce over medium heat if necessary. Hope that helps!

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

HEY THERE, I’M CATHY.

My food philosophy is simple: everything in moderation. Sweet, savory, healthy, decadent…food, like life, is all about balance. I rely on my background as a trained chef/mom to create family-friendly recipes that will inspire you to cook, not complicate your life.

Learn More about Cathy

Subscribe now to receive my exclusive guide of How to Stock a Pantry delivered straight to your inbox!

Join the What Should I Make For... Community to learn what to cook to when to achieve a happier, more balanced life.

Trending Posts

  • Close up shot of a Mexican Mule served in a copper mug garnished with lime and jalapeño slices placed on a wood board with another mug in the background. Mexican Mule
  • Close up of breaded chicken breasts cooking in a frying pan. Easy Breaded Chicken Breasts
  • A pot of One Pot Creamy Chicken Pasta stirred with wooden spoon. One Pot Creamy Chicken Pasta
  • Overhead shot of Pan Seared Lamb Chops with garlic and thyme scattered around. Pan Seared Lamb Chops
  • Close up of creamy farfalle pasta tossed with mushrooms and sausage in a creamy white wine sauce served in a white bowl. Creamy Pasta with Sausage and Mushrooms

Featured In...

Featured in Better Homes and Gardens Featured in Cosmopolitan Featured in Elle Decor Featured in Shape Featured in Country Living Featured in Domino

Copywrite © 2020 • What Should I Make For... Privacy Policy • Terms of Service