I’ve had my eye on this dish for awhile. We’re at the end of summer and here in Ontario the harvest is in full swing.
Grapes are at their peak and this next dish marries sweet with savory. As you can see, we have a show-stopper here but this ain’t just another pretty dish it tastes “wicked awesome”!
Chianti chicken came to being through the well-known, entertaining, informative and most importantly, delicious blog called Jenn the Leftover Queen.
Jenn currently resides in Florida with her husband Roberto and together they cater to a us a vibrant food blog, a sister travel blog and an active food forum where several food enthusiasts can chat, discuss topics, compete in the Royal Foodie Joust or ask for some technical assistance.
Jenn was one of the first people in the blogging world who extended their hand (and smile) with positive encouragement, the support to publicize my blog’s existence through the Foodie BlogRoll and to become a new friend. Isn’t there always room for new friends?
The dish I’m about to show you will cement a friendship, complete that “date” or impress guests over for dinner( again, thanks Jenn).
I’ve added my own twists to this dish, the main one being to finish it off in the oven (rather than all on the stovetop).
My other twist was to add some aromatics to the chicken by whizzing up a blend of herbs. This time I was in the mood for lemon verbena but you may certainly used thyme or rosemary here. I placed the herb mixture between the skin the meat of the thighs.
You have two options here…go with Jenn’s approach or try mine…both will yield delicious results.
I have no problem serving guests chicken, especially when it’s offered up like this…chicken seared on a skillet then roasted with grapes and served up with a Chianti reduction and a bed of couscous?
I knew this dish would come together just seeing the grapes and chicken going into the oven. The presentation was going to be awesome but what would it taste like?
When the chicken came out of the oven, I tasted the pan juices and to my delight I found a sweet, syrup like sauce had been created from the juices of the grapes.
This was gonna be good…add some Chianti, low-sodium stock and reduce until thick and add some butter to tighten the sauce.
Chianti chicken’s a winner and I can’t wait to make this again!
Chianti Chicken
(for 4)
4 quarter chicken pieces
3 Tbsp. of butter
3 Tbsp. of olive oil
1 medium red onion, sliced
Approx. 1 cup of Chianti red
1 cup of chicken (or veg. stock)
4 clusters of red grapes
salt and pepper to taste
Aromatics
3 cloves of garlic
2 Tbsp. lemon verbena (or 1 Tbsp. dry)
2 Tbsp. chopped fresh parsley
salt and pepper to taste
2 Tbsp. olive oil
Pre-heated 400F oven
- Trim excess fat from your chicken and wash and pat dry. Now take the ingredients listing under “aromatics” and place them in food processor and pulse until blended. Adjust seasoning accordingly. Now carefully place your finger between the skin and meat of the thighs and separate the skin from the meat. Now spread the aromatic mixture under the skin with your finger and repeat for all the chicken quarters.
- Place an oven-safe skillet (large enough to hold 4 chicken quarters) on the stovetop and bring to a medium high heat. You may now season your chicken quarters with salt and pepper. Add your olive oil and butter and as soon as the bubbling stops, add the chicken into the skillet, face down and saute until the skin has turned to a golden-brown (3-5 minutes).
- Flip your chicken quarters and place the clusters of grapes to the side of each chicken quarter. Now place in your pre-heated oven and roast for 20-30 minutes or until the juices of the chicken run clear. Carefully remove the hot skillet from the oven and reserve the chicken and grape clusters in a tented plate. Skim any excess fat from the juices in the skillet.
- Place the skillet back on the the stove-top and add your sliced onions and reduce over medium heat for a couple of minutes. Now add your wine and stock and bring to a boil. Now reduce to medium and simmer, stirring occasionally.
- As soon as the sauce thickens to your liking, take off the heat and swirl in a couple of pads of cold butter to tighten the sauce. Adjust seasoning with salt and pepper.
- Spoon some sauce on the bottom of half your plate and place a mound of couscous on the other half. Now top your dish with the quarter chicken, a cluster of grapes and serve with a side of sauteed mushrooms.
53 Responses
Oh, marvelous! That Chianti Chicken looks terribly good! An interesting fall recipe…
Cheers,
Rosa
Oh, marvelous! That Chianti Chicken looks terribly good! An interesting fall recipe…
Cheers,
Rosa
Oh, marvelous! That Chianti Chicken looks terribly good! An interesting fall recipe…
Cheers,
Rosa
Oh, marvelous! That Chianti Chicken looks terribly good! An interesting fall recipe…
Cheers,
Rosa
Oh, marvelous! That Chianti Chicken looks terribly good! An interesting fall recipe…
Cheers,
Rosa
Oh, marvelous! That Chianti Chicken looks terribly good! An interesting fall recipe…
Cheers,
Rosa
Oh, marvelous! That Chianti Chicken looks terribly good! An interesting fall recipe…
Cheers,
Rosa
Oh, marvelous! That Chianti Chicken looks terribly good! An interesting fall recipe…
Cheers,
Rosa
Clever use of grapes Peter…I can almost smell it here! Love the presentation.
It is a winner!!! Yeah! Love the use of grapes with the chicken and that sauce…. hand me some bread man!!!! :D
Great one Peter! I have never cooked with grapes. You could also use an Agiorgitiko for the sauce, it is a great wine to cook with!
I’m loving this – so I now need to make it! But what is lemon verbena? On the net it’s saying it is lemongrass. Don’t want to get this wrong – help!
You know Peter, if I weren’t already married … no never mind I won’t go there. Maybe I’ll just move next door and become an official taster!
Oh how good does that look??? I can’t wait to try this one!
It is a beautiful dish & I agree about Jenn she's been so wonderful to all us foodie bloggers
Peter, a tasty sounding dish to be sure, and a timely one with the wine grape harvest in full swing. And I agree about Jenn, she is one of my foodie faves too. :)
Look really nice Peter and yummy!!xxxxGloria
Wow, you can really make a chicken leg look beautiful!
YWow that piece of chicken looks delicious.
Love the colour too. Never tried a dish with grapes, it sounds yumm
Bravo peter your Chianti Chicken looks superb, like I just want to pick a knife & fork up and dig in!!
What a lovely dish, Peter! I’d have no qualms about serving this to any dinner guest.
You got me with that pic of the chicken and grapes. When the California grape commission sent me that cookbook I fell in love with that combination. Great twists on your recipe :)
Ohh I love this combo! Perfect pairing here. And that the color of the top of that chicken OY! Perfecto!
Delicious!
Hey, this looks pretty damn good. I like putting roasted grapes on my pork chops, but chicken’ll do.
I’ve done something similar with pork. This is a nice take on a chicken, which I too love. After all, as you said, no one can argue with a nice, tender chicken, well seasoned, in a delectable sauce (drool)!
Looks so good! I just saw a recipe for pork chops with grapes in our local paper and this reminds me that I wanted to try that.
And YAY for Blogger friendships!
Once again this looks amazing … definitely on my to do list.
When I first had chicken with grapes, I thought I wouldn’t like it. But I did. That was with white grapes. I can imagine this being better with the richness of red. Great stuff, as usual!
Wow. This certainly is a show stopper. I’ve always wanted to cook with grapes, and this looks like just the recipe!
And I’d certainly be happy to recieve this as a guest :) Not that I’m hinting at all… nope!
Sounds delicious, and looks amazing – nice work!
Peter, this is an interesting dish. We love chicken here and I’m always looking for different ways of serving it.
Mmmm this look absolutely beautiful and of course it tastes “wicked awesome.” You can tell!
I’ve made it!!
AND – it was soooooo YUMMY!
Note to ‘Everyone’ you have to give this a go.
Thank you to both Jenn and Peter.
Okay this looks really good and nice and simple. I think this will be tried very soon!
Chianti chicken looks like a winner to me too, Peter. Especially if there is a glass (or two) of Chianti on the side to accompany it!
oh this is a winner. not only does te sound of chianti in my chicken sound good – i love the usage of grapes here (the edible one) nice one!
Wow Peter this looks beautiful! I love that you finished it off in the oven (something I will totally be doing next time) and I just adore the lemon verbena! I wish I had some growing this year!
You are awesome Peter! I feel very fortunate to have met you through this wonderful place we call the blogosphere – hope one day we will get to cook together in real life! That would so be a treat! :)
That looks and sounds amazing.
Wow! Since I don’t want to play favorites, I guess I’ll have to try yours and hers!
Jenn is really great. And your recipes here are mouth-watering, it’s like taking a journey to Greece with your last posts.
I imagine it would be good by either method and I also imagine that sweet, herby flavor would be heavenly with the chicken. I REALLY need new chicken recipes and this one looks promising.
I’ll add my cheers for Jenn too. She rocks. As do you!
Very nice — I recently made a dish with champagne grapes and was pleasantly surprised. As far as serving chicken to guests goes — I agree. Prepare it well and everybody’s happy.
Wow, this is awesome, just like Jenn and just like you!!!!!!!
I would have absolutely no issue serving this dish to even my worst of critics.
Please feed me. This dish with all it’s amazing flavors reeled me in, and then I saw the mushrooms and fell in love with it. I like all the flavors and textures here, plus it’s so pretty to look at. I’m not familiar with cooking with lemon verbena, so that’s my something new for the day. I love the gremolata type flavors of your aromatics. YUM!
what a brilliant idea to use grapes for chicken!! i can’t wait to copy this work of art of yours!! this is really beautiful peter! i love it
i really can’t see chianti or fava beans without thinking of hannibal lecter. :) great recipe–it looks stunning. :)
Rosa, it's a winner.
Pete, it's a no brainer dish with a great presentation.
Nuria, bread coming up.
Ioanna, I had to stick with Chianti…for the namesake but you're right.
Jan, so glad you made this dish and it was fab!
Joanne, if you weren't married…over nevermind! ;)
Judy, read Jan's feedback.
Kat, Jenn rocks!
Sam, this dish was wonderful.
Thanks Gloria.
Lisa, I am a leg man!
Happy, a must-try.
Rosie, do dig in!
Sticky, this dish does impress.
Ben, I'd love a copy of that book!
Dawn, double-OY!
Heather, you'll like grapes w/ bird.
Marjie, the sauce was dreamy.
Lori Lynn, the method is a winner.
Maria, you'll luv it.
JS, red grapes all the way.
Angela, I'm sure you'll make it even better.
Kittie, what ya waiting for…dinner's ready!
Helene, this would make a nice surprise.
Elly, you like that saying too, eh?
Jan, thanks for the ringing endoresement.
Mediocre, you'll be well rewarded.
Antonia, I'm thinking bottle or two!
Meeta, thx!
Jenn, I love this dish and loo at the reaction here…all from you…food for love indeed!
Melissa, thx and you rock, my friend!
Kelly, indeed…chicken done up nicely and no one will moan.
Nina, I'm humbled.
Giz, you have critics?
Paula…I'll set another plate for ya!
Dhanngit…my pleasure & enjoy!
Grace…LMAO…I served this meal wearing the Hanibal mask!
This looks fantastic, Peter! Thanks for saying Happy birthday to mom ;)
It is grape harvest time here in the Valley…perfect time to try a dish such as this:D
I would say that this is a show stopper indeed!! Besides the flavor (which I know is good) the presentation is gorgeous!!!
Beautiful! I’m such a fam of fruit in meat dishes. Love the way it looks too :)