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| Chicken with grapes |
I know it's not Fall yet but I sure would like it to be.
The hot days of August have arrived and I hate to be outside, the humidity in Texas is overwhelming and I really think that dogs are the brightest creatures even smarter than humans. I see dogs laying in the shade barely moving a muscle during the hottest parts of the day but us crazy humans are heading to Walmart and pulling into concrete parking lots filled with car exhaust, running errands, hitting the gym, etc with the mercury hitting 105.
For dinner tonight I am going to make my Famous Chicken with Grapes, you never heard of it? cWell, I can't imagine that. I am famous for it. It's delicious and easy to make.
This recipe originated in the Chianti region of Northern Italy, where at the end of Summer, grapes mature and hang from the vines in plump branches. Look for red or black seedless grapes for this recipe.
Chicken with Grapes
4 chicken breasts (bone in with skin)
1 lemon, cut in half
2 tsp of dried sage
3 Tbsp. olive oil
1/2 cup chicken stock
1/2 cup dry white wine (not cooking wine, it's disgusting)
4-5 small bunches of grapes (I use more but I am a glutton)
2 Tbsp. smoked paprika
salt and freshly ground pepper to taste
Preheat oven to 375 degrees. Trim fat off chicken and rub with half of lemon.
Mix sage, paprika, salt and pepper together in a small bowl. Sprinkle mixed herbs on both sides of chicken Place chicken in a baking dish and sprinkle with olive oil. Bake for 20 minutes. In a small saucepan, gently heat wine and chicken stock After 20 minutes in oven, baste chicken with wine mixture Arrange grapes around chicken and bake another 45 minutes,basting as needed. Bake chicken until juices run clear. DELICIOUSSSS!
