Chicken with Riesling and Grapes

1. 1

   In a large skillet, heat the butter and oil over moderately high heat, until the foam subsides.

2. 2

   In the fat, brown the chicken on all sides for about 8 minutes, or until it's golden brown.

3. 3

   Transfer it with tongs to a plate.

4. 4

   Reduce the heat to moderately low and in the fat remaining in the skillet, cook the shallot and garlic for about 3 minutes.

5. 5

   Stir in the flour and cook the roux, stirring, for about 2 minutes.

6. 6

   Add the Riesling and cook the mixture, stirring, for 1 minute.

7. 7

   Add the broth, lemon juice, thyme, and salt/pepper to taste and bring the mixture to a boil, stirring.

8. 8

   Return the chicken to the skillet with any juices from the plate and simmer the mixture, covered, for 15 minutes.

9. 9

   Add the grapes and simmer the mixture, uncovered, stirring occasionally, for 3 to 5 minutes, or until the chicken is cooked through.

* Per serving · 4 servings · Values may vary.

No additional tips available.