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Chicken with Muscadine or Scuppernong Grapes
From Statesboro Market2Go
<p>If you’re looking for a more savory way to use muscadine or scuppernong grapes, consider trying this unique chicken recipe. Pairs well with rice or mashed potatoes. Please consider leaving a picture or comment if you decide to try this recipe!</p>Source: nanciemcdermott.com (Entered by Ariana Giddens)
Serves: 4-6
Ingredients
1
Whole chicken (cut into 10 serving pieces)
1 1/2 teaspoons
Salt
1/2 teaspoon
Pepper
2 tablespoons
Extra-virgin olive oil
5 cups
Thinly sliced onion
3 cloves
Garlic, thinly sliced
2 tablespoons
Dijon mustard
1
Bay leaf
1/2 teaspoon
Red pepper flakes
1 cup
White wine
3 cups
Muscadine grapes
OR scuppernong grapes
Chopped fresh parsley
Rice for serving
OR mashed potatoes.
Step by Step Instructions
- Pat the chicken dry, cut it into 10 serving pieces, and season it with salt and pepper. Heat the oil to a medium high heat in a large Dutch oven. Brown the chicken pieces on all sides, then set them aside. Discard all but 1 tablespoon of the oil that's left in the pan.
- Add the onions to the pan and cook them for 4 to 5 minutes, stirring occasionally. Next, add the garlic, mustard, bay leaf, and red pepper flakes, stirring them together in the pan for about 30 seconds.
- Add the wine and deglaze the pan. Return the chicken pieces to the pan, cover, set to temperature to low, and let simmer for 15 minutes.
- Add the grapes to the pan and let the mixture simmer until the chicken has cooked through. Serve with rice or mashed potatoes and sprinkle with parsley.