Best 9 Garlic Chicken And Grapes Recipes

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Garlic chicken and grapes is a classic dish that combines the savory flavor of chicken with the sweetness of grapes. It's a delicious and versatile dish that can be enjoyed as a main course or as an appetizer. This article provides a guide to help you find the best recipe for garlic chicken and grapes. With a few simple ingredients and some basic cooking skills, you can create a flavorful and satisfying dish that will tantalize your taste buds and leave you craving more.

Here are our top 9 tried and tested recipes!

GARLIC CHICKEN AND GRAPES



Garlic Chicken And Grapes image

Grapes and sesame seeds are baked with the chicken in this unusual recipe. Served with a mustard sauce.

Provided by CHRISTYJ

Categories     Meat and Poultry Recipes     Chicken     Chicken Thigh Recipes

Time 45m

Yield 6

Number Of Ingredients 9

3 tablespoons Dijon-style prepared mustard
3 tablespoons soy sauce
2 tablespoons honey
2 tablespoons white wine vinegar
2 cloves garlic, minced
2 tablespoons vegetable oil
3 pounds skinless, boneless chicken breast halves
1 tablespoon sesame seeds
2 cups seedless green grapes

Steps:

  • Combine mustard, soy sauce, honey and vinegar. Set sauce aside.
  • In a 9 x 13 inch pan, combine garlic and oil. Place chicken in pan skin side down.
  • If using thighs, bake covered at 400 degrees F (205 degrees C) for 25 minutes. If using breasts, bake covered at 400 degrees F (205 degrees C) for 10 minutes. Uncover, and turn chicken pieces over. Sprinkle with sesame seeds. Bake until no longer pink in center, about 15 to 20 minutes. Sprinkle grapes over chicken, and bake 5 minutes longer. Remove from oven, and arrange chicken and grapes on platter. Pass sauce when serving.

Nutrition Facts : Calories 373 calories, Carbohydrate 18.1 g, Cholesterol 129.4 mg, Fat 11.1 g, Fiber 0.8 g, Protein 48.4 g, SaturatedFat 2.3 g, Sodium 753.3 mg, Sugar 14.8 g

ROAST CHICKEN WITH GRAPES



Roast Chicken with Grapes image

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 8

1 10-ounce box couscous (about 1 1/4 cups)
2 teaspoons herbes de Provence or Italian seasoning
2 cups red or green seedless grapes, halved
1/4 cup extra-virgin olive oil
Kosher salt and freshly ground pepper
Kosher salt and freshly ground pepper
1 4-pound chicken, cut into 12 pieces
1 medium red onion, cut into wedges

Steps:

  • Position a rack in the upper third of the oven and preheat to 450 degrees F. Cook the couscous as the label directs, omitting any oil or butter. Fluff with a fork and toss with 2 tablespoons olive oil, and salt and pepper to taste. Cover and keep warm. Meanwhile, put the chicken and onion on a rimmed baking sheet and toss with the remaining 2 tablespoons olive oil, the herbes de Provence, 1 1/2 teaspoons salt and 1/2 teaspoon pepper. Arrange the chicken skin-side up and roast until the chicken begins to brown, about 15 minutes. Remove the baking sheet from the oven and scatter the grapes on top. Continue roasting until the chicken is golden brown and the grapes are soft, 15 to 20 more minutes. Divide the chicken, onion and grapes among plates and drizzle with the pan drippings. Serve with the couscous.

Nutrition Facts : Calories 685, Fat 27 grams, SaturatedFat 6 grams, Cholesterol 103 milligrams, Sodium 821 milligrams, Carbohydrate 66 grams, Fiber 4 grams, Protein 42 grams

PAN ROASTED CHICKEN THIGHS WITH GRAPES AND OLIVES



Pan Roasted Chicken Thighs with Grapes and Olives image

Our chopped challenge this week was grapes. We really wanted to cook with them, but needed to figure out how to balance out their sweetness. The combo of grapes with chicken thighs and lots of salty ingredients hits the perfect salty/sweet note. Chopped Basket Ingredient: Grapes

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 11

8 skin-on bone-in chicken thighs (2 1/2 to 3 pounds)
Kosher salt and freshly ground black pepper
2 tablespoons canola oil
3 cloves garlic, minced
2 cups seedless red and/or green grapes
1 cup pitted kalamata olives
2 tablespoons capers in brine, drained
2 sprigs fresh oregano
1 cup dry white wine
2 tablespoons unsalted butter
2 cups quick-cooking couscous, cooked according to package, warm

Steps:

  • Sprinkle the chicken liberally with salt and pepper. Heat the canola oil in a large, ovenproof high-sided skillet over medium-high heat until it shimmers. Sear the chicken, skin-side down, until golden brown, 3 to 4 minutes. Then flip and brown the other side, 3 to 4 minutes. You may need to do this in two batches to avoid crowding the skillet. Transfer the browned chicken and any juices to a baking sheet or large plate.
  • Lower the heat to medium and add the garlic, 1 cup of the grapes, the olives, capers, oregano, wine and 1/2 cup water. Stir to combine and cook until the liquid has reduced by half, 6 to 8 minutes. Stir in the butter. Add the chicken and any juices back to the skillet, skin-side-up. Sprinkle the remaining grapes around the chicken. Continue cooking over medium heat until the internal temperature reaches 160 degrees F, 6 to 8 minutes.
  • Set the oven to broil with a rack set about 4 inches from the broiler.
  • Place the skillet underneath the broiler to crisp the chicken skin, about 2 minutes. Watch carefully to avoid burning.
  • To serve, divide the warm couscous among 4 plates and top each plate with 2 of the chicken thighs and a large spoonful of the sauce.

CHICKEN BRAISED WITH GRAPES



Chicken Braised With Grapes image

This chicken casserole is simple to prepare, yet stunning and a trifle unusual to serve. The addition of whole clusters of seedless grapes elevates it from easy everyday to dinner-party material. I based it on two recipes: the memory of a chicken dish that I ate many years ago in Toulouse, France, and the classic poulet au vinaigre, or chicken in vinegar sauce. A mellow, aged sherry vinegar and a high-quality balsamic complement the grapes. I prefer a 15-year-old balsamic, which replaces the smidgen of tomato that is often included in poulet au vinaigre. One final tip: Be sure the grapes you select - and they can be black or green instead of red - are sweet and have green stems, an indication of freshness.

Provided by Florence Fabricant

Categories     dinner, one pot, main course

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 11

3 1/2 pound chicken, cut in 10 pieces (breasts halved, backbone and wingtips removed)
1 tablespoon unsalted butter
Salt and ground black pepper
1 medium red onion, finely chopped
2 cloves garlic, thinly sliced
1/4 cup sherry vinegar, preferably Pedro Ximénez
1/4 cup chicken stock
1 teaspoon ground cardamom
1 pound seedless red grapes, cut into small clusters leaving stems attached
3 sprigs fresh thyme
1 tablespoon high-quality syrupy balsamic vinegar or pomegranate molasses

Steps:

  • Pat chicken parts dry. Melt butter in a 4-quart casserole. Brown chicken on both sides, a few pieces at a time, over medium-high heat, removing pieces to a platter as they finish. Season with salt and pepper. Reduce heat to medium.
  • Add onion and garlic and cook, stirring, a couple of minutes until soft. Stir in sherry vinegar, chicken stock and cardamom. Return chicken to the pot and baste with stock mixture. Place grape bunches in pot, add thyme, cover and reduce heat to very low. Let cook 30 minutes. Chicken juices should run clear when thigh or leg is pierced with the tip of a knife.
  • Transfer chicken to a warm serving platter and arrange grape clusters on top and around chicken. Tent with foil to keep warm. Heat pot on high, stir in balsamic vinegar and cook 2 to 3 minutes until sauce is somewhat reduced and thickened. Check seasoning. Discard thyme. Spoon sauce over chicken and grapes, and serve.

Nutrition Facts : @context http, Calories 660, UnsaturatedFat 26 grams, Carbohydrate 18 grams, Fat 42 grams, Fiber 2 grams, Protein 51 grams, SaturatedFat 13 grams, Sodium 901 milligrams, Sugar 13 grams, TransFat 0 grams

SHEET-PAN CHICKEN WITH SHALLOTS AND GRAPES



Sheet-Pan Chicken With Shallots and Grapes image

This one-pan meal is simple enough for a weeknight, but impressive enough to serve at a dinner party. Chicken thighs are quickly marinated in garlic, olive oil and za'atar, if you'd like, while the oven comes to temperature. Then, they're roasted alongside thick wedges of shallots and sweet grapes, whose flavors are gently coaxed together and deepened by the chicken fat as they cook. Serve straight from the sheet pan, or plate on a pretty platter. Serve with a salad of chicories dressed with lemon, olive oil, anchovies and salty pecorino cheese.

Provided by Colu Henry

Categories     dinner, weekday, weeknight, poultry, main course

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 9

2 1/2 to 3 pounds bone-in, skin-on chicken thighs, patted dry
3 tablespoons olive oil
2 garlic cloves, finely chopped
1 tablespoon za'atar (optional)
Kosher salt and black pepper
6 medium to large shallots, peeled and quartered root to stem
8 ounces seedless red or green grapes, or a combination, broken into small clusters on the vine
4 to 5 thyme sprigs, plus 2 teaspoons finely chopped thyme
Flaky sea salt, for serving

Steps:

  • Heat oven to 425 degrees. In a large bowl, toss together the chicken with 1 tablespoon olive oil, garlic and za'atar, if using. Season well with salt and pepper. Place the shallots and the grapes on the sheet pan and gently toss with the remaining olive oil and season well with salt.
  • Nestle the chicken skin-side up in between the shallots and grapes and lay the thyme sprigs on top of the mixture. Roast for 25 to 30 minutes until the chicken is cooked through and the shallots and grapes at the edges of the pan begin to soften and caramelize.
  • Turn the oven to broil and move the oven rack to sit right below it. Remove and discard the thyme sprigs and broil the chicken for 1 to 2 minutes until the skin of the chicken is crispy and golden. Scatter with chopped thyme and season with flaky salt.

Nutrition Facts : @context http, Calories 609, UnsaturatedFat 27 grams, Carbohydrate 22 grams, Fat 41 grams, Fiber 3 grams, Protein 37 grams, SaturatedFat 10 grams, Sodium 783 milligrams, Sugar 12 grams, TransFat 0 grams

GARLIC CHICKEN AND GRAPES WITH SPECIAL SAUCE



Garlic Chicken and Grapes With Special Sauce image

Make and share this Garlic Chicken and Grapes With Special Sauce recipe from Food.com.

Provided by herby

Categories     Chicken

Time 45m

Yield 4 serving(s)

Number Of Ingredients 9

3 tablespoons Dijon mustard
3 tablespoons soy sauce
2 tablespoons honey
2 tablespoons white wine vinegar
2 garlic cloves, minced
2 tablespoons vegetable oil
3 lbs boneless skinless chicken breast halves
1 tablespoon sesame seeds
2 cups green seedless grapes

Steps:

  • Combine mustard, soy sauce, honey and vinegar. Set sauce aside.
  • In a 9 x 13 inch pan, combine garlic and oil. Place chicken in pan skin side down.
  • If using thighs, bake covered at 400 degrees F (205 degrees C) for 25 minutes. If using breasts, bake covered at 400 degrees F (205 degrees C) for 10 minutes. Uncover, and turn chicken pieces over. Sprinkle with sesame seeds. Bake until no longer pink in center, about 15 to 20 minutes. Sprinkle grapes over chicken, and bake 5 minutes longer. Remove from oven, and arrange chicken and grapes on platter. Pass sauce when serving.

Nutrition Facts : Calories 552.4, Fat 12.6, SaturatedFat 2.2, Cholesterol 197.5, Sodium 1104, Carbohydrate 25.8, Fiber 1.5, Sugar 21.6, Protein 81.6

GARLIC CHICKEN AND GRAPES



Garlic Chicken And Grapes image

Grapes and sesame seeds are baked with the chicken in this unusual recipe. Served with a mustard sauce.

Provided by CHRISTYJ

Categories     Chicken Thighs

Time 45m

Yield 6

Number Of Ingredients 9

3 tablespoons Dijon-style prepared mustard
3 tablespoons soy sauce
2 tablespoons honey
2 tablespoons white wine vinegar
2 cloves garlic, minced
2 tablespoons vegetable oil
3 pounds skinless, boneless chicken breast halves
1 tablespoon sesame seeds
2 cups seedless green grapes

Steps:

  • Combine mustard, soy sauce, honey and vinegar. Set sauce aside.
  • In a 9 x 13 inch pan, combine garlic and oil. Place chicken in pan skin side down.
  • If using thighs, bake covered at 400 degrees F (205 degrees C) for 25 minutes. If using breasts, bake covered at 400 degrees F (205 degrees C) for 10 minutes. Uncover, and turn chicken pieces over. Sprinkle with sesame seeds. Bake until no longer pink in center, about 15 to 20 minutes. Sprinkle grapes over chicken, and bake 5 minutes longer. Remove from oven, and arrange chicken and grapes on platter. Pass sauce when serving.

Nutrition Facts : Calories 373 calories, Carbohydrate 18.1 g, Cholesterol 129.4 mg, Fat 11.1 g, Fiber 0.8 g, Protein 48.4 g, SaturatedFat 2.3 g, Sodium 753.3 mg, Sugar 14.8 g

CHICKEN, RICE, AND GRAPE PILAF



Chicken, Rice, and Grape Pilaf image

I modified this wonderful recipe originally published by Michele Urvater in "Monday to Friday Cookbook".

Provided by CraftScout

Categories     Chicken

Time 1h45m

Yield 6 serving(s)

Number Of Ingredients 10

1 cup long grain white rice
1 medium onion
1 garlic clove
8 chicken thighs
2 tablespoons vegetable oil
1/2 teaspoon cinnamon
1/2 teaspoon sugar
2 cups chicken stock
salt and pepper
1 lb red seedless grapes

Steps:

  • Preheat oven to 375 degrees F.Put the rice in the bottom of a large casserole dish (2 qt.).
  • Thinly slice the onion and mince the garlic.
  • Heat oil in a large skillet over medium heat. Add the chicken thighs and saute until somewhat brown, about 2 to 3 minutes on each side. Transfer chicken to casserole.
  • Add onion to the skillet and saute, stirring frquently, until softened, about 5 minutes.
  • Add cinnamon, sugar and garlic and saute for a few seconds until you can smell the garlic. Transfer to the casserole.
  • Deglaze the skillet with the chicken stock and pour over evrything in the casserole dish. Season well with salt and pepper.
  • Cover and bake for 1 hour.
  • Remove the chicken from the dish and mix the grapes into the rice. Replace the chicken and bake, covered, for another 10 minutes.
  • Let stand for 15 minutes before serving.

Nutrition Facts : Calories 508, Fat 24.9, SaturatedFat 6.3, Cholesterol 107.7, Sodium 213.6, Carbohydrate 43.6, Fiber 1.5, Sugar 14.1, Protein 26.6

CHICKEN WITH RIESLING AND GRAPES



Chicken with Riesling and Grapes image

Categories     Chicken     Sauté     White Wine     Grape     Gourmet

Yield Serves 2

Number Of Ingredients 11

2 tablespoons unsalted butter
1 tablespoon olive oil
1 whole chicken breast, halved
1 shallot, minced
1 garlic clove, minced
2 teaspoons all-purpose flour
1/3 cup Riesling
1/2 cup chicken broth
2 teaspoons fresh lemon juice
1/8 teaspoon dried thyme, crumbled
1/4 pound green seedless grapes, halved crosswise (about 3/4 cups)

Steps:

  • In a large skillet heat the butter and the oil over moderately high heat until the foam subsides, in the fat brown the chicken on all sides for 8 minutes, or until it is golden, and transfer it with tongs to a plate. Reduce the heat to moderately low and in the fat remaining in the skillet cook the shallot and the garlic for 3 minutes. Stir in the flour and cook the roux, stirring, for 2 minutes. Add the Riesling and cook the mixture, stirring, for 1 minute. Add the broth, the lemon juice, the thyme, and salt and pepper to taste and bring the mixture to a boil, stirring. Return the chicken to the skillet with any juices that have accumulated on the plate and simmer the mixture, covered, for 15 minutes. Add the grapes and simmer the mixture, uncovered, stirring occasionally, for 3 to 5 minutes, or until chicken is cooked through.

Tips:

  • Use a good quality chicken. This will make a big difference in the flavor of the dish.
  • Marinate the chicken for at least 30 minutes. This will help to tenderize the chicken and infuse it with flavor.
  • Cook the chicken over medium heat. This will help to prevent the chicken from drying out.
  • Use a variety of grapes. This will add different flavors and textures to the dish.
  • Serve the chicken with a side of rice or potatoes. This will help to soak up the delicious sauce.

Conclusion:

Garlic chicken and grapes is a delicious and easy-to-make dish that is perfect for a weeknight meal. The chicken is tender and flavorful, and the grapes add a sweet and tangy flavor. This dish is sure to be a hit with your family and friends.

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