How grapes could be your secret ingredient!

Do you think grapes are just meant for jelly, jam, and making wine? Think again!

Skillet chicken with grapes and caramelized onions

Skillet Chicken with Grapes and Caramelized Onions

Ingredients

For the caramelized onions

• 2 tablespoons butter
• 1 yellow onion, thinly sliced

For the chicken:

• 1/2 cup flour
• 1/2 teaspoon salt
• 1/2 teaspoon chili powder
• 1/4 teaspoon thyme
• 1/4 teaspoon allspice
• 2 lbs. chicken thighs with skin (4-5)
• 2 tablespoons oil
• 3/4 cup dry red wine
• 1/2 cup chicken broth
• 2 cups red California grapes
• parsley for topping

Instructions

1. To caramelize the onions, heat the butter over medium-low heat in a heavy ovenproof skillet. Add the onions cook for 20 minutes or so, stirring occasionally. When the onions are a deep golden color, remove from the pan, and set aside.
2. To make the chicken, preheat the oven to 400 degrees. Combine the flour, salt, chili powder, thyme, allspice, and black pepper. Dredge each piece of chicken in the flour mixture, shaking off the excess.
3. In the same pan as the onions, heat the oil over medium-high heat. Add each piece of chicken skin-side down and fry for a few minutes until golden brown; flip and cook for a few more minutes. Transfer to a plate (if it’s not fully cooked, that’s okay – it will finish in the oven – the idea here is just getting it browned on the outside).
4. Turn the heat down and let the oil cool off a little bit. Add the wine – this will definitely bubble and sizzle! Add the broth and simmer until the mixture is thickened slightly. Add the onions and chicken to the pan (skin side up) and bake for 20 minutes.
5. Remove from the oven, add the grapes, baste with the sauce, and bake for another 5-10 minutes. Top with parsley and serve with a green salad, bread, quinoa, rice, etc.

Rosemary Roasted Grapes Tart

Roasted Grapes Tart

Ingredients

Oatmeal Tart Crust

• 2 Cups (250 grams) All-Purpose Flour
• 1 Cup Whole Oats
• 2 teaspoons Light Brown Sugar
• 1/2 teaspoon Sea Salt
• 1 teaspoon Ground Cinnamon
• 1 Egg
• 1 Cup (113 grams) Unsalted Butter softened

Mascarpone Filling

• 16 ounces Mascarpone Cheese
• 1/3 Cup Granulated Sugar
• 1 Tablespoon Fresh Lemon Juice
• 2 teaspoons Vanilla Extract

Rosemary Roasted Red Grapes

• 3-4 Cups Seedless Red Grapes
• 3 Tablespoons Olive Oil
• 4 Tablespoons Granulated Sugar
• 3 Sprigs Fresh Rosemary

Instructions

Oatmeal Tart Crust

1. Preheat the oven to 350 F (180 C). Set out six mini tart pans with a removable bottom.
2. In a medium bowl hand whisks together dry ingredients.
3. Stir in lightly beaten egg and butter. Mix until a wet dough paste has formed.
4. Divide crust dough between six small round tart pans.
5. Press dough across the bottom and into sides of each pan.
6. Line each shell with parchment paper and fill with either pie weights, dry beans, or dried rice. Or prick the bottom of the crust a few times with a fork.
7. Place tart pans on a flat cookie sheet and bake in the oven for 25-30 minutes until lightly golden and fragrant.
8. Remove pan from the oven. Lift parchment paper from shells. Place pans on a wire cooling rack.
9. Allow tart shells to completely cool before removing from pans.

Mascarpone Filling

1. Place room temperature ingredients into a bowl of a stand mixer with the paddle attachment or a mixing bowl using a hand mixer.
2. Whip until smooth. Cover bowl in plastic wrap and place in the fridge until ready to fill tart shells.

Rosemary Roasted Red Grapes

1. Preheat Oven to 375 F (190 C).
2. Place grapes in a large bowl and toss with olive oil, rosemary, and sugar. Transfer to a baking tray lined with parchment paper.
3. Roast until just starting to collapse and split, around 15 minutes. Remove from the oven and allow to cool completely.
4. Discard baked rosemary sprigs.

Make Tart

1. Fill cooled tart shells with cold sweet mascarpone filling.
2. Spoon cooled roasted red grapes onto filling. Drizzle with additional olive oil if desired. Garnish with fresh rosemary.