Chicken with Wine and Grapes
Serves 4

Ingredients
- Flour
- 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
- Ingredients
Directions
- 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 was featured on Season 22 - Episode 2220.
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Comments
gayle carter-moore
Mary Anne,
You’re the greatest!!!!