Elevate dinner with this sumptuous dish perfect to make while grapes are in season.
Here is a revised version of one of my absolute favorite dishes to make each fall. This dish originates from Michael Chiarello’s “Chicken a la Vendemmia”.
I love his type of cooking: simple, high quality ingredients, in season. Fresh grapes, organic chicken, wine, a few spices- simple, transformed and oh so special.Jump to Recipe
Take the time to toast the spices, use a mortar and pestle if you do not have a spice grinder or try even a heavy zip top bag and a rolling pin. The spice coating is everything in this dish.
Coat the chicken well in the spice mix and just brown in olive oil. Pop the skillet in a hot oven for 15 minutes while you prepare the luxurious sauce. Shallots sliced in half and more grapes, a splash or wine, butter and a bit of broth transforms this dish into something truly next level.
The sauce is sweet yet savory. Make this dish when you have time to enjoy a glass of wine while preparing all the ingredients. It’s not time super consuming- just not a 30 minute meal. You know folks, sometimes it takes a minute to develop flavor- this dish is worth the effort.
More great chicken dishes with spices to try:
- Golden Turmeric Chicken
- Indian Butter Chicken
- Coconut Milk Chicken with Spinach and Sun Dried Tomatoes
- Thai Chicken with Soba Noodles and Peanut Sauce
Tools needed for this recipe:
- fine mesh sieve
- high powered blender
- heavy duty large pan- buy my favorite HERE
- spice grinder or mortar & pestle
We are very fortunate to have a beautiful grapevine at our home in Montana. Before the magpies attack, we have a bounty of grapes to harvest each fall. Aside from making jams or juice, I have discovered a fantastic dish transforming the rather humble table grape and chicken breast into something extra special.