Chicken Braised With Grapes

This was delicious and so easy to make. I served with mashed potatoes and cubed roasted squash. The thighs were on the larger size so I simmered them for 40 minutes. One could run it under the broiler if crisper skin is desired.

This is really good, and very forgiving! I used allspice and tarragon, added a bit more broth to keep things saucy, and a pat of cold butter at the end. Fabulous, simple enough for a weekday night. Served mashed potatoes (rice would work) to sop up the wonderful sauce!

This is an excellent dish. Easy flavorful and the grapes are kind of a surprise to people. It’s unexpected. I have made vinagre chicken a few times and I have never liked it. But with grapes it’s delicious! The grapes deflate but taste yummy with the sauce. Served this with mashed medley of russet, sweet potato, delicate squash and baby red, white and purple potatoes.

This turned out really well. Used half a tsp of dried thyme because I forgot the fresh and I went all bone in skin on chicken thighs. Probably need like half the grapes though.

I followed the recipe very closely except I didn’t have chicken stock so I used miso soup. I also simmered for 20 mins only. The chicken (breast) was so dry.

Hard to rate this one, it’s really an acquired taste. Very sweet, but that’s possibly down to the grapes I used. Won’t be cooking it again regardless, but it was fun to try something different.

Amazing and comes together quickly. I didn’t have thyme or champagne vinegar (I used white balsamic) and it was still amazing! I used green grapes, a little more chicken stock for extra sauce and only two pieces of chicken. Wish I had made more for left overs.

SK liked it. I was glad I could use leftover grapes. I should use red grapes next time for color.

Delicious hacks: Used a tagine with cast iron bottom/ceramic top; shallots instead of onions; 1 cup of fresh pomegranate seeds; powdered thyme (stems did not flavor well 1st time); removed grapes from stems; aged Spanish sherry vinegar (Amazon); skinless, one-bad-day (pasture-raised), bone-in chicken. Braised for 40 minutes. Tagine reduces liquid; added pomegranate molasses (worth it, Amazon).

For a combination of "syrupy balsamic vinegar or pomegranate molasses" I recommend instead a standard Japanese-cuisine-inspired mix of seasoned rice vinegar with (delicious, sweet, syrupy!) mirin. I too agree that poulet au vinaigre is a standout, and after experimentation have settled on the simple effective Craig Claiborne approach of browning shallots and then adding at least 1/4 cup of vinegar (same as adding cognac in SteakAuPoivre)-- the shallots soak up the flavor without becoming bitter!

I removed the grapes from the stems and sliced them in half, and I just used boneless chicken thighs. Really excellent.

Made this with chicken quarters which I braised for 40 minutes. Chicken was perfectly done -- tender and moist. The red grapes lost their colour entirely which was a bit of a disappointment. I read the many recommendations to take the grapes off the stem but cooked them as clusters anyway. Mistake! They are impossible to eat that way. Served with roasted green beans and brown rice. I made this for myself but this is a lovely dish for company if accompanied by a savory rice dish.

Used 6 thighs and needed 15-20 more minutes to get it cooked. Tasty, but super awkward to eat due to the grape stems and the awkwardness of cutting up the thighs. I would make it again, but would cut all the grapes in half, leave them in the sauce, and take the chicken off the bone and shred it while the sauce reduced—then put it all together over rice.

Delicious! Use chicken thighs and remove grapes from stems.

Can I finish this in a slow cooker on low and for how long?