Well guys, I am just posting obsessed. I just couldn’t leave for 10 days without posting yet another fall favorite to really get me in the mood to go to New England! I have been gearing up by drinking apple cider and hot chai teas and eating things with maple – but this is such a unique take on a comfort food – pan seared chicken.
This is a recipe we tried from my â€œbibleâ€ of Italian cooking â€“ Italian: The Definitive Professional Guide to Italian Ingredients and Cooking Techniques. This is a Barnes and Noble book my mom picked up for me years ago â€“ and it contains all the classic, regional Italian dishes with step-by-step, pictures and instructions. There is also 120 pages discussing Italian ingredients and how they are used regionally. Very informative! The funny thing about it is that it shows up in the households of many Italian Americans I know!
It has become my bible because everything we make from it turns out wonderful and tastes exactly as it should. It is a beautiful books filled with delightful, easy to make dishes! I recommend this book to anyone who is interested in learning more about classic Italian foods. It has become in-dispensable in our house!
This dish, Chicken Chianti is something I had never heard of before. You cook chicken in Chianti (not unheard of) and GRAPES! It was a wonderful dish full of the deep flavors associated with wine as well as the sweetness from the ripe fresh grapes! Very unique dish! Hope you enjoy it. See you all in 10 days!!!
3 TBS olive oil
4 chicken breasts, skinned â€“ I used thighs
1 medium red onion
2 TBS pesto
1 Â¼ cups Chianti
1 Â¼ cups water
4 oz. red grapes, halved lengthwise and seeded
salt & pepper to taste
fresh basil and arugala leaves to garnish
Heat 2 TBS of oil in a large frying pan, add chicken breasts and sautÃ© over medium heat for about 5 minutes or until they have browned on all sides. Remove with a slotted spoon and drain on paper towels.
Cut onion in half through the root and slice onion halves lengthwise to create thin wedges. Heat the remaining oil in the pan, add onion and pesto and cook gently, stirring constantly for about 3 minutes or until onion is soft but not browned.
Add the Chianti and water to the pan and bring to a boil, stirring and scraping the bottom of pan. Return the chicken to the pan and add salt and pepper to taste.
Reduce the heat to low and cover the pan simmering for about 20 minutes, stirring occasionally or until chicken is tender and cooked through.
Add grapes to the pan and cook over medium heat until heated through. Then taste the sauce for seasoning. Serve the chicken hot garnished with Basil and arugala salad.