This Haute Cabriere braised chicken with thyme and grapes is simply delicious! The dish bursts with flavour and pairs exceptionally well with the fresh ingredients. Everything is bought together by the wine used to braise the succulent chicken breasts. This recipe is perfect for a weekly date night, a meal with friends or dinner — this chicken will rise to any occasion. This recipe serves 2 people.
WHAT YOU CAN GET FROM US:
- 600g bone-in chicken breast, skin on
- 1/2 teaspoon of smoked paprika
- 3/4 clove of garlic, smashed unpeeled
- 1/2 English cucumber, sliced
- 2 handful of thyme (one to garnish)
- 150g cos lettuce
- 400g of red seedless grapes
- 400g of white seedless grapes
- 1 tablespoon of unsalted butter
- 2 tablespoons of extra virgin olive oil
- 1/2 cup of Haute Cabriere Pinot Noir
- 200g cherry tomatoes, halved
- 1/2 cup of chicken stock (alternatively vegetable)
- 2 teaspoons of coarse sea salt
- 100g roasted and salted mixed nuts, chopped
- 2 teaspoons of freshly ground black peppercorns
- 1/2 teaspoon of honey
- 1 lemon, freshly squeezed
- 50g Gruberg cheese, shaved
WHAT YOU MAY ALREADY HAVE:
- 1/2 teaspoon of cayenne pepper
- 4 shallots (alternatively two red onions), sliced
- 1/2 teaspoon of freshly ground white peppercorns
- Begin by preheating the oven to 200°C. In the meantime, season the chicken breasts well with; cayenne pepper, paprika, white pepper, salt, pepper and 1 tablespoon of olive oil. Rub until the chicken is evenly coated.
- Next, heat a dutch oven/deep cast iron pan on a medium to high heat. Then add the olive oil and heat up. After this add the chicken breasts to the pan, skin side down. Cook until they are browned well all over, then remove and set them aside for later.
- Then add the sliced onions to the pan with a pinch of salt, and saute them until they are translucent (for a few minutes). Put the garlic in and a good few sprigs of thyme, the butter, and saute this all until fragrant.
- Once cooked, deglaze the pan (leaving the ingredients in) with the wine, and reduce it by half. Add the chicken stock, some honey, a crack of black pepper and a squeeze of lemon. Bring this up to a simmer, add the chicken back in, the grapes (keep them on the stems) and a bouquet of thyme. Then pop the lid on (or some foil) and place it into the oven for 15 to 20 minutes. Check on your chicken, then taking it out, put the pan back in for another 20 minutes uncovered to let the liquid reduce a little. It should be cooked after this and the grapes will look plump and delicious.
- Finally, plate this up with crispy potatoes. Simply prepare these, by halving them, season them with salt paper, and cook for the same amount of time as the braised chicken. Along with a good cos salad (lettuce, tomato and cucumber), with roasted nuts and shavings of hard cheese. Make sure to chill the rest of that wine to enjoy with the meal.
- Serve and enjoy!
This braised chicken with thyme and grapes recipe is easy to store in the fridge and keeps well. To store, just transfer the braised chicken into a container with a lid (preferably airtight). Put it into the fridge for up to 1 week. To reheat just put them in the microwave, until hot.
If you want to elevate the flavours of the dish, use a mix of both red onions and shallots. Alternatively, try using lardons or guanciale rendered down, instead of olive oil, for a richer moreish flavour.
That is how to make this Haute Cabriere braised chicken with thyme and grapes recipe from the comfort of your home.
Recipe by Jen