Chicken With Grapes And Thyme Recipes

Steps:

• Heat oven to 425°F. In 12-inch ovenproof skillet, heat 1 teaspoon of the oil over medium-high heat. Sprinkle chicken with pepper and salt. Add chicken to skillet; cook 8 minutes, turning once, until browned. Remove skillet from heat.
• In medium bowl, mix remaining 1 teaspoon oil, the grapes, chopped thyme and shallots. Spoon grape mixture around chicken in skillet. Bake uncovered 22 to 25 minutes or until juice of chicken is clear when thickest part is cut to bone (at least 165°F).
• To serve, spoon grape mixture and shallots evenly over chicken. Garnish with thyme sprigs.

Steps:

• Heat oven to 425 degrees. In a large bowl, toss together the chicken with 1 tablespoon olive oil, garlic and za'atar, if using. Season well with salt and pepper. Place the shallots and the grapes on the sheet pan and gently toss with the remaining olive oil and season well with salt.
• Nestle the chicken skin-side up in between the shallots and grapes and lay the thyme sprigs on top of the mixture. Roast for 25 to 30 minutes until the chicken is cooked through and the shallots and grapes at the edges of the pan begin to soften and caramelize.
• Turn the oven to broil and move the oven rack to sit right below it. Remove and discard the thyme sprigs and broil the chicken for 1 to 2 minutes until the skin of the chicken is crispy and golden. Scatter with chopped thyme and season with flaky salt.

Steps:

• Add the extra virgin olive oil, yogurt, Farmer's Pick Concord Grape 100% Juice, thyme, bay leaf and garlic into a large sealable plastic freezer bag. Add ½ tsp salt and ¼ tsp pepper to the marinade and stir to combine. Add the chicken pieces and marinate for 30 minutes, or up to 4 hours.
• Remove the chicken from the fridge 20 minutes before cooking. Remove pieces from the marinade and pat them dry; set aside on a clean plate. Meanwhile, submerge 4 skewers in cold water for 10 minutes; this helps prevent flare-ups on the grill.
• Onto each skewer thread a piece of chicken followed by a grape, repeat until the chicken and grapes are used up. Meanwhile, preheat a lightly oil grill over medium-high heat.
• Transfer the chicken skewers to the grill and cook for 4 minutes per side until completely cooked, about 16 minutes total. Let the skewers rest for 10 minutes before serving.

Steps:

• In a large nonstick skillet coated with cooking spray, cook chicken in oil over medium heat for 4-5 minutes on each side or until a thermometer reads 170°. Remove and keep warm. , Add creamer to the skillet; cook over medium-low heat, stirring to loosen browned bits from pan. Whisk in mustard until blended. Add grapes; cook and stir until heated through. Serve with chicken.

Steps:

• Heat oven to 425°F In 12-inch ovenproof skillet, heat 1 teaspoon of the oil over medium-high heat. Sprinkle chicken with pepper and salt. Add chicken to skillet; cook 8 minutes, turning once, until browned. Remove skillet from heat.
• In medium bowl, mix remaining 1 teaspoon oil, the grapes, chopped thyme and shallots. Spoon grape mixture around chicken in skillet. Bake uncovered 22 to 25 minutes or until juice of chicken is clear when thickest part is cut to bone (at least 165°F).
• To serve, spoon grape mixture and shallots evenly over chicken. Garnish with time.
• SERVING TIP: Serve with brown rice or a multigrain rice mix to complete the meal.

Steps:

• Pat chicken parts dry. Melt butter in a 4-quart casserole. Brown chicken on both sides, a few pieces at a time, over medium-high heat, removing pieces to a platter as they finish. Season with salt and pepper. Reduce heat to medium.
• Add onion and garlic and cook, stirring, a couple of minutes until soft. Stir in sherry vinegar, chicken stock and cardamom. Return chicken to the pot and baste with stock mixture. Place grape bunches in pot, add thyme, cover and reduce heat to very low. Let cook 30 minutes. Chicken juices should run clear when thigh or leg is pierced with the tip of a knife.
• Transfer chicken to a warm serving platter and arrange grape clusters on top and around chicken. Tent with foil to keep warm. Heat pot on high, stir in balsamic vinegar and cook 2 to 3 minutes until sauce is somewhat reduced and thickened. Check seasoning. Discard thyme. Spoon sauce over chicken and grapes, and serve.

Steps:

• Combine mustard, soy sauce, honey and vinegar. Set sauce aside.
• In a 9 x 13 inch pan, combine garlic and oil. Place chicken in pan skin side down.
• If using thighs, bake covered at 400 degrees F (205 degrees C) for 25 minutes. If using breasts, bake covered at 400 degrees F (205 degrees C) for 10 minutes. Uncover, and turn chicken pieces over. Sprinkle with sesame seeds. Bake until no longer pink in center, about 15 to 20 minutes. Sprinkle grapes over chicken, and bake 5 minutes longer. Remove from oven, and arrange chicken and grapes on platter. Pass sauce when serving.