Chicken breast dunked in a caramelized onion, grapes and red wine sauce. The flavor is rich and the color is vibrant. Served with creamy polenta that balances the lushness of the sauce wonderfully, leaving one asking for more.
This year, we have been enjoying every festival with the family to the fullest. Avyan is getting to spend a lot of time with both his grandparents and tomorrow, Arvind’s sister, her husband and her 2 years old daughter will come to visit and spend Christmas with us. Five days of absolute fun with two toddlers running around. So, before I get busy playing with the kids, I have a quick and easy main course for you.
Holiday feast should be fun, fuss-free and unintimidating. Most people are very good at planning in advance and making their dinner table look absolutely fabulous. Then, there are others who are so busy with their day-to-day chores that planning a feast in advance always takes the back seat. But that shouldn’t stop one from throwing a party, cause with a little bit of free time and multi-tasking, anyone can create several easy and quick dishes, even at the very last minute.
In my last post, I had mentioned about Big Banyan and how much we enjoy their wine collection. So this time, I chose their Shiraz to prepare the rich sauce. I didn’t add a lot of other spices in the dish and yet, the sauce turned out quite flavorful. Tossing a few red grapes that are sautéed in butter added a hint of freshness to the palate. It’s a great meal to prepare on a very short notice.
- 3 chicken breasts
- 2 red onions, thinly sliced
- 1 cup all purpose flour
- 2 carrots, sliced
- 5 cloves of garlic
- 2 cups of black/red grapes
- 3 tablespoons butter
- 1 teaspoon chili flakes
- 1 teaspoon oregano
- 1 teaspoon paprika
- 2 cups chicken broth
- ¼ cup red wine
- 1 cup polenta
- 4 cups water
- parmesan cheese
- cilantro/parsley for garnish
- Score the chicken breast and marinate it with a couple of garlic cloves (grated), salt, pepper and paprika. You could pan fry the chicken pieces right away but for best flavor, allow it to rest for a few hours or overnight.
- Once you are ready to prepare the dish, heat a pan large enough to hold all the three chicken breasts in a single layer. Add 1 tablespoon of butter. Now, rub the breast pieces in all-purpose flour and layer it in the pan. Allow the chicken breast to brown on both the sides. It should take about 3 minutes on each side. Take it off the pan and keep aside. In the same pan, add 2 tablespoons of butter and drop the onion slices along with more garlic cloves. Sprinkle with salt and cook in a low heat for about 20 minutes, tossing it every now and then. Once it’s caramelized, drop the carrots and add chicken broth.
- Once the carrots are fork tender, add wine, grapes, chili flakes and allow it to reduce for about 10 minutes. Check for salt and add any, if required.
- Finally, layer the pan fried chicken breasts, cover the pan and allow it to simmer for about 15 minutes or until the chicken is cooked through.
- Garnish with few fresh cilantro leaves and serve warm.
- To prepare the polenta, whisk polenta with water and bring it to a boil. Sprinkle salt, pepper and oregano. Then, simmer for about 20 minutes, whisking every now and then until the polenta is cooked through. If it gets too thick, add more water or milk to loosen it.
- Once the polenta is cooked though, add 1 tablespoon of butter, parmesan cheese and mix it together.
- Serve warm.