Recipe: Chicken Chianti: One For The Road
Well guys, I am just posting obsessed. I just couldn’t leave for 10 days without posting yet another fall favorite to really get me in the mood to go to New England! I have been gearing up by drinking apple cider and hot chai teas and eating things with maple – but this is such a unique take on a comfort food – pan seared chicken.
This is a recipe we tried from my “bible†of Italian cooking – Italian: The Definitive Professional Guide to Italian Ingredients and Cooking Techniques. This is a Barnes and Noble book my mom picked up for me years ago – and it contains all the classic, regional Italian dishes with step-by-step, pictures and instructions. There is also 120 pages discussing Italian ingredients and how they are used regionally. Very informative! The funny thing about it is that it shows up in the households of many Italian Americans I know!
It has become my bible because everything we make from it turns out wonderful and tastes exactly as it should. It is a beautiful books filled with delightful, easy to make dishes! I recommend this book to anyone who is interested in learning more about classic Italian foods. It has become in-dispensable in our house!
This dish, Chicken Chianti is something I had never heard of before. You cook chicken in Chianti (not unheard of) and GRAPES! It was a wonderful dish full of the deep flavors associated with wine as well as the sweetness from the ripe fresh grapes! Very unique dish! Hope you enjoy it. See you all in 10 days!!!
INGREDIENTS:
3 TBS olive oil
4 chicken breasts, skinned – I used thighs
1 medium red onion
2 TBS pesto
1 ¼ cups Chianti
1 ¼ cups water
4 oz. red grapes, halved lengthwise and seeded
salt & pepper to taste
fresh basil and arugala leaves to garnish
METHOD:
Heat 2 TBS of oil in a large frying pan, add chicken breasts and sauté over medium heat for about 5 minutes or until they have browned on all sides. Remove with a slotted spoon and drain on paper towels.
Cut onion in half through the root and slice onion halves lengthwise to create thin wedges. Heat the remaining oil in the pan, add onion and pesto and cook gently, stirring constantly for about 3 minutes or until onion is soft but not browned.
Add the Chianti and water to the pan and bring to a boil, stirring and scraping the bottom of pan. Return the chicken to the pan and add salt and pepper to taste.
Reduce the heat to low and cover the pan simmering for about 20 minutes, stirring occasionally or until chicken is tender and cooked through.
Add grapes to the pan and cook over medium heat until heated through. Then taste the sauce for seasoning. Serve the chicken hot garnished with Basil and arugala salad.
Serves 4
Peter - October 11, 2007 at 7:54 am
Jenn, beautifully photographed, good sear on the chicken and it sounds delish! I’ve said it before, I’ll say it again…savoury cooking & grapes will be IN, totally in this year.
kat - October 11, 2007 at 9:39 am
that looks really good right about now!
Valli - October 11, 2007 at 11:40 am
Jenn..I’m glad you decided to post one more time before you’re off. This chicken dish will keep me going till then. I always enjoy your posts. You encourage and inspire me to try new flavour combinations. Enjoy!!!
Chris - October 11, 2007 at 11:52 am
Looks delicious! I’ve seen that recipe book before but haven’t picked it up. I’m on a self-imposed cookbook buying ban right now. 😉
Sylvia - October 11, 2007 at 1:20 pm
Looks so nice,and tasty ,and I be interesting in this book ,my father in law is Italian and I am a Italian food fan.I was wondering what do you do with the leftover chianti,this amazing Tuscany red…:D
Ley - October 11, 2007 at 3:26 pm
Ooh, yum! Grapes, huh? I will definately have to look for that book next time I’m out. Sounds fabulous!
Anh - October 11, 2007 at 7:11 pm
Another great simple dish from you! Lovely!
Kevin - October 11, 2007 at 10:44 pm
I like the idea of pan sear grapes along with the chicken and chianti.
Toni - October 12, 2007 at 3:13 am
I’ve cooked chicken with grapes before (did a post on it, actually), but never with Chianti. Love the idea!
Have fun on your vacation!
Katiez - October 12, 2007 at 10:02 am
Great chicken! I love hot, saucey meats with cool green salads. The grapes are just a bonus!
Figs Olives Wine - October 12, 2007 at 2:51 pm
Sounds delicious, Jenn. Have a lovely trip! Everyone will miss you.
Deb - October 12, 2007 at 3:20 pm
You do the same thing I do. If I am going on vacation somewhere special, I cook something that will get me in “the mood” for the trip. When we went to France years ago, I made French food for a month ahead of time so I could compare some of my dishes with “the real thing”.
Jenn, have a wonderful time up North!
Emilie - October 12, 2007 at 7:31 pm
Fabulous! I love cooking with wine, especially chianti. Kind of expensive here.
I have that book, too! It is great; I totally back you up on that.
Cara - October 12, 2007 at 10:28 pm
Looks great, Jenn! Hope you enjoy your visit to New England 🙂
Mallow - October 12, 2007 at 11:42 pm
I love when savory dishes have sweet things (like grapes!) tossed in. That sounds delicious! I am also going to have to look up that book…
Truffle - October 13, 2007 at 8:04 pm
This looks fabulous! So flavourful and juicy. Have a great trip!
Belinda - October 13, 2007 at 9:35 pm
Jenn, this is such delectable sounding dish…red onions, and grapes…what a different combination. And gosh, isn’t it just as pretty as can be! You did an outstanding job with the photo, it just jumps out from the screen its so vivid, and with main dishes, I find that very difficult to accomplish. Mine always end up looking like TV dinners in photos, no matter what, hence the lack of “real food” on my blog!
Cynthia - October 14, 2007 at 9:49 am
And it seems like a quick-cooking dish also.
Have a good one in New England.
Israel - October 14, 2007 at 8:02 pm
oh my. I think i just fell in love with this site. the food pictures are amazing.
Kaykat - October 15, 2007 at 1:35 am
Jenn!
Onions and grapes?! That’s an awesome combination! Am sure the chicken is great too, but I’m going to have to try these flavors out with some fish 🙂 Maybe halibut! Or even snapper 🙂
Windy - October 15, 2007 at 11:30 am
I always think that grapes is a bit of the odd ingredient for a main meal. However, I had it a few years ago in a Thai resturant and it tasted really good. The red onions with the red grapes look lovely by the way… 🙂
Patricia Scarpin - October 16, 2007 at 10:21 am
The chicken chianti is new to me, too, Jenn, and it looks wonderful!
Mallika - October 16, 2007 at 5:08 pm
Lovely, simple recipe. I’m going to try this one weekday…
Cris - October 17, 2007 at 3:59 pm
It looks so good… Jenn, we miss you, pls. come back!!!
myfrenchkitchen - October 19, 2007 at 11:05 am
Looks divine! The chianti is a new twist to me too and I’d like to try it.
Ronell
The Leftover Queen - October 22, 2007 at 12:21 pm
Hi Guys! Thanks for all your comments and keeping this blog company while we were gone! I will be around to all of your blogs soon to see what you have been up to while we were away! We had a wonderful time seeing family and friends and eating great food! Stay tuned for entries about the trip! Very wonderful!
Misslionheart♥ - October 25, 2007 at 4:37 am
Chef has half a bottle of Cateauneuf du Pape in the cupboard which needs using up soon.
I have an idea! 💡
Misslionheart♥ - October 25, 2007 at 4:38 am
Chateauneuf (sp)
The Leftover Queen - October 25, 2007 at 5:12 pm
Hi Clare! I think that sounds perfect!
Rose - October 30, 2007 at 3:01 pm
That looks absolutely divine, will definately try this recipe!
The Leftover Queen - October 31, 2007 at 7:01 am
THanks Rose! Let me know how it turns out!
EJ Cochrane - November 6, 2007 at 8:03 pm
I made this tonight and it is scrumptious. It is my new favorite chicken recipe. Thanks.
The Leftover Queen - November 7, 2007 at 8:23 am
Yay! I am so glad! Thanks for stopping by!