Red Wine Braised Chicken with Grapes & Caramelized Onion
 
Prep time
Cook time
Total time
 
Serves: 4 servings
Ingredients
  • 4-5 chicken thighs with skin on
  • ½ cup flour
  • ½ teaspoon salt
  • ½ teaspoon chili powder
  • ¼ teaspoon fresh thyme
  • 2 tablespoons oil
  • ¾ cup dry red wine
  • ¼ cup chicken broth
  • 2 cups red seedless grapes
  • 3 slices bacon
  • ½ onion, chopped and cooked down with 1 tablespoon butter
  • fresh rosemary for garnish
Instructions
  1. To caramelize the onions, heat the butter in a heavy ovenproof skillet. Add the onions cook for 20 minutes or so, stirring occasionally. When the onions are a deep golden color, remove from the pan and set aside. Using the same pan, cook the slices of bacon over medium high heat. When cooked, remove from the pan and set aside.
  2. To make the chicken, preheat the oven to 400 degrees. Combine the flour, salt, chili powder, thyme and black pepper. Dredge each piece of chicken in the flour mixture, shaking off the excess.
  3. In the same pan as the onions and bacon, heat the oil over medium high heat. Add each piece of chicken skin-side down and fry for a few minutes until golden brown; flip and cook for a few more minutes. Transfer to a plate until all pieces are browned.
  4. Turn the heat down and let the oil cool off a little bit. Carefully add the wine, it will bubble. Add the broth and simmer until the mixture is thickened slightly. Add the onions, grapes and chicken to the pan (skin side up) and bake for 30 minutes. Top with fresh rosemary if desired.
Recipe by Big City Tiny Kitchen at https://bigcitytinykitchen.com/red-wine-braised-chicken-with-grapes-caramelized-onion/