Whip It Up Wednesday…

— Written By and last updated by
en Español / em Português
Español

El inglés es el idioma de control de esta página. En la medida en que haya algún conflicto entre la traducción al inglés y la traducción, el inglés prevalece.

Al hacer clic en el enlace de traducción se activa un servicio de traducción gratuito para convertir la página al español. Al igual que con cualquier traducción por Internet, la conversión no es sensible al contexto y puede que no traduzca el texto en su significado original. NC State Extension no garantiza la exactitud del texto traducido. Por favor, tenga en cuenta que algunas aplicaciones y/o servicios pueden no funcionar como se espera cuando se traducen.


Português

Inglês é o idioma de controle desta página. Na medida que haja algum conflito entre o texto original em Inglês e a tradução, o Inglês prevalece.

Ao clicar no link de tradução, um serviço gratuito de tradução será ativado para converter a página para o Português. Como em qualquer tradução pela internet, a conversão não é sensivel ao contexto e pode não ocorrer a tradução para o significado orginal. O serviço de Extensão da Carolina do Norte (NC State Extension) não garante a exatidão do texto traduzido. Por favor, observe que algumas funções ou serviços podem não funcionar como esperado após a tradução.


English

English is the controlling language of this page. To the extent there is any conflict between the English text and the translation, English controls.

Clicking on the translation link activates a free translation service to convert the page to Spanish. As with any Internet translation, the conversion is not context-sensitive and may not translate the text to its original meaning. NC State Extension does not guarantee the accuracy of the translated text. Please note that some applications and/or services may not function as expected when translated.

Collapse ▲

Drunken Chicken with Muscadine Grapes

Ingredients

  • 1 chicken (4 1/2-5 lbs.) cut into 10 serving pieces
  • 1 1/2 tsp. salt
  • 1/2 tsp. freshly ground pepper
  • 2 tbsp. extra virgin olive oil
  • 5 cups thinly sliced Vidalia onion
  • 3 large garlic cloves, thinly sliced
  • 2 tbsp. Dijon mustard
  • 1 bay leaf
  • 1/2 tsp. red pepper flakes
  • 1 cup white wine (muscadine or other)
  • 3 cups muscadine grapes, halved and seeded (along with any skins that slip off)
  • 1/4 cup chopped, flat-leaf parsley (leaves and tender stems)

Directions

  1. Pat the chicken dry with paper towels; season with salt and pepper.
  2. In a large Dutch oven, heat the oil over medium-high heat; working in batches, brown the chicken pieces on all sides and transfer them to a platter; discard all but one tbsp. of oil left in the pan.
  3. Add onions to the pan and cook 4 to 5 minutes, stirring occasionally until soft.
  4. Add the garlic, mustard, bay leaf, and red pepper flakes and cook, stirring for 30 seconds, or until the garlic is fragrant.
  5. Add the wine deglaze by scraping the bottom of the pan; bring to a boil.
  6. Return the chicken and all the juices that have collected on the bottom of the platter to the pan.
  7. Cover, reduce the heat to low, and simmer for 15 minutes.
  8. Add the grapes and skins and stir well; cover and simmer for 25 minutes, or until the chicken is pierced with a fork.
  9. Taste the sauce and adjust with salt and pepper.
  10. Transfer the stew to a serving platter and sprinkle with parsley. Serve immediately.

Serves 6

Drunken Chicken with Muscadine Grapes

For more information about this and other nutritional recipes, contact your local EFNEP assistant, Nitasha Kearney at ndkearney@ncat.edu!