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.

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