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Chicken with grapes and almonds

Chicken with Grapes and Almonds

Meat braised in wine is a classic across many world cuisines. I found this recipe on a French website and decided to try it. I had a bunch of grapes and a little white wine left in the fridge that needed using up. Freshly ground pepper is best here—better still, a blend of peppercorns—for a more aromatic chicken.

Maria

Recipe author

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Composition / ingredients

Servings:

Chicken breast (2)

600

Grapes (seedless, such as sultana)

250

White wine (dry)

150

Almonds

100

Onion

Thyme (1-2 sprigs)

Vegetable oil

Ground black pepper (a pinch)

Salt (a pinch)

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 46 % 13 g

Fats 32 % 9 g

Carbohydrates 21 % 6 g

166 kcal

GI: 100 / 0 / 0

Cooking method

Step 1:

Gather the ingredients.
Step 2:

Rinse and dry the chicken breasts, then cut the meat into large chunks.
Step 3:

Chop the almonds.
Step 4:

Peel the onion and slice it into rings.
Step 5:

Put the chicken in a dry, preheated skillet and sear, stirring, for 5 minutes. Transfer the meat to a plate.
Step 6:

Pour the oil into the skillet and sauté the onion rings until translucent, about 3–4 minutes.
Step 7:

Pull the grapes off the stem and add them to the skillet with the onion. Cook together for 2 minutes.
Step 8:

Return the chicken to the skillet.
Step 9:

Add the almonds and thyme sprigs. Pour in the wine and season with salt and pepper. Cover and braise the chicken over medium heat for about 30 minutes.