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Chicken with Wine and Grapes

Serves 4



1 teaspoon salt

1/4 teaspoon ground black pepper

4 split, bone-in chicken breasts (can also use drumsticks or thighs)

3 tablespoons Filippo Berio olive oil

1 red onion, peeled and quartered

1 garlic clove minced

2 tablespoons tomato paste

1 1/2 cups red wine

1 1/4 cups chicken broth

1 1/2 cups red seedless grapes, cut in half (or a mix of red and green is nice too)

Arugula leaves for garnish (Optional)

For the Polenta

3 cups chicken broth

1/2 cup coarse ground cornmeal

Salt to taste


Place flour, salt and pepper in a plastic bag. Shake well. Add the chicken pieces and coat them in the mixture. Set aside.

Heat the oil in a large sauté pan and brown the chicken pieces on all sides. Transfer to a dish.

In same pan, add onions and cook until they begin to soften; stir in the garlic and cook a minute or two. Add the tomato paste and continue cooking until the mixture is coated in the paste.

Add the wine and broth, stir well and bring mixture to a boil. Turn heat down to simmer, add the chicken and coat in the liquid. Cover and simmer about 20 minutes or until chicken is tender.

Add the grapes and cook over low heat until heated through. Taste sauce for seasoning.

Serve over soft polenta.  If using the arugula, sprinkle it over the top.
For the Polenta
Pour the chicken broth into a 2 quart sauce pan. Stir in cornmeal and salt and bring to a boil, stirring constantly. When the cornmeal pulls away from pan sides, pour it onto a serving platter. Arrange chicken and sauce over the polenta or make individual portions for serving. Garnish with arugula leaves.

This recipe is featured on show 2220 – Chicken / Pollo.


  1. gayle carter-moore's avatar

    gayle carter-moore

    Mary Anne,

    You're the greatest!!!!

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