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GRAPES
Level 2
Sautéed Chicken with Roasted Grapes & Grape Demi-Glace
by Rozanne Gold
Serves 4
Rozanne Gold recipe adapted this recipe for us from her 12th cookbook: “Radically Simple: Brilliant Flavors with Breathtaking Ease” (named one of the best cookbooks of the year by The New York Times, Food & Wine Magazine, People Magazine, and Good Morning, America). Gold’s trademark? Cooking instructions conveyed in 140 words or less. Follow Rozanne, 4-time James Beard award winner and professional chef for over 30 years on her blog, Radically Simple.
Says Gold: “I’m married to someone who enjoys concoctions, even though I’m known as the diva of simplicity with cookbook recipes using three ingredients. But the notion of creating a mess of pottage – that is, using up what I have, like the last teaspoon of Dijon mustard or fish sauce, is very much my philosophy of cooking. In this recipe, you may used grapes that are "slightly over the hill" (since they bake and shrivel up anyway) with great results. And you can use snippets of leftover chives or scallion greens as a garnish."Read our full interview with Rozanne Gold on The Expendable Edibles blog
Time: 1 hour 15 minutes
3/4 pound past peak small black or red seedless grapes, stemmed
3/4 pound past peak small green seedless grapes, stemmed
4 Tbsp. cold unsalted butter
4 to 6 large skinless boneless chicken breast halves
Kosher salt and black pepper
1/4 cup minced fresh chives
- Heat oven to 375 degrees. Line a rimmed sheet pan with parchment paper or a nonstick baking mat. Put half the grapes in the pan and roast 1 hour, turning grapes after 30 minutes. They will become wrinkled and golden.
- Meanwhile, in a blender, purée remaining grapes until smooth. Strain through a sieve, pressing to release all juices from skins. Discard skins.
- In a large, heavy nonstick skillet, melt half the butter over high heat. Sprinkle chicken with salt and pepper and cook on both sides until golden brown, reducing the heat to prevent scorching, about 4 minutes per side. Add strained grape purée and simmer until chicken is cooked through and juice is syrupy, about 5 minutes. Transfer chicken to a serving platter and keep warm. Whisk remaining butter into sauce and cook over high heat for 1 minute. Add roasted grapes and heat through, then pour sauce and grapes over chicken. Sprinkle with chives and serve.
