Chicken Thighs in Madeira Wine Sauce with Grapes

Published on January 18, 2014 | In American | By The Social Chef |

- Prep Time
- 10 Minutes
- Cook Time
- 40 Minutes
- Difficulty Level

This was one of those dishes I just made up and had a lot of input from my Facebook friends. The first decision was whether or not to make chicken thighs with or without the bone, I opened for chicken thighs deboned. The hardest decision came from the choice of wine and while the Madeira wine was what I chose, I think a Marsala might be equally fantastic. I also chose not to cut the grapes as being it was baked I didn’t want the grapes to be overpowering and wasn’t sure how they would hold up. Whenever I had grapes in a dish they have always been whole unless in a salad but you can try them cut or perhaps a few of them cut in half. If I had it to do all over again I probably would have added a dash more of Madeira wine with the heavy cream and butter. But as a first time try I’d make it again the same way and be very happy. Thank you to all those that offered opinions to create this dish.

Recipe Rating

(1 Rating)

Ingredients

6 boneless chicken thighs, skin on (or bone in) seasoned both sides with salt and pepper
4 oz diced pancetta
15 green seedless grapes
2 garlic cloves minced
3 sprigs fresh oregano
2 bay leaves
1/2 cup Madeira wine
3 shallots halved
1/3 cup heavy cream
2 tablespoons unsalted butter
1 tablespoon olive oil
Salt and pepper
*NOTE: If using chicken thighs with bone bake for 45-minutes

Instructions

1. Preheat oven to 300 degrees
2. Using a Dutch oven or other oven proof and stove proof pan over medium heat add oil
3. Combine shallots, pancetta and saute for 5-minutes
4. Using a slotted spoon transfer pancetta to a plate and reserve
5. Increase to medium high adding thighs skin side down and sear until slightly golden brown, about 5-minutes
6. Turn thighs to skinless side adding grapes and heat for 2-minutes
7. Remove from stove adding garlic, pancetta, oregano and bay leaves and stir
8. Add wine, cover and place in oven for 30-minutes
9. Remove from oven transferring chicken to plate and tent with foil to keep warm
10. Place on stove over medium high heat adding cream, butter bringing to a boil and turn off stove and which entire time
11. Add thighs back to Dutch oven keeping skin side up to keep crisp, cover and hold
12. Prepare rice and serve drizzling sauce over rice and chicken
13. *NOTE: If using chicken thighs with bone bake for 45-minutes

Servings : 2
Ready in : 60
Course : Entrée
Recipe Type : Chicken

Instructions

1. Preheat oven to 300 degrees
2. Using a Dutch oven or other oven proof and stove proof pan over medium heat add oil
3. Combine shallots, pancetta and saute for 5-minutes
4. Using a slotted spoon transfer pancetta to a plate and reserve
5. Increase to medium high adding thighs skin side down and sear until slightly golden brown, about 5-minutes
6. Turn thighs to skinless side adding grapes and heat for 2-minutes
7. Remove from stove adding garlic, pancetta, oregano and bay leaves and stir
8. Add wine, cover and place in oven for 30-minutes
9. Remove from oven transferring chicken to plate and tent with foil to keep warm
10. Place on stove over medium high heat adding cream, butter bringing to a boil and turn off stove and which entire time
11. Add thighs back to Dutch oven keeping skin side up to keep crisp, cover and hold
12. Prepare rice and serve drizzling sauce over rice and chicken
13. *NOTE: If using chicken thighs with bone bake for 45-minutes

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About Chef

The Social Chef

Michael Van Horn (aka MJ) 'The Social Chef', has incorporated his passion for culinary with his love and artistic ability of photography, his infatuation with writing, his charismatic ways of ...