Chicken with Riesling and Grapes
Elevate your dinner table with this elegant yet approachable recipe for Chicken with Riesling and Grapes. Featuring tender, golden-seared chicken thighs simmered in a luscious sauce of dry Riesling, cream, and fresh thyme, this dish strikes the perfect balance of rich and fruity flavors. Sweet, halved green grapes add a refreshing burst of natural sweetness, while fragrant shallots and garlic infuse the dish with irresistible depth. Ready in under an hour, this one-pan masterpiece is ideal for entertaining or a cozy weeknight indulgence. Serve it with crusty bread, fluffy mashed potatoes, or rice to soak up every drop of the velvety sauce. Perfect for lovers of wine-infused recipes, this dish is a true celebration of comfort food with a gourmet twist.
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Recipe Information
Ingredients
- 4 pieces bone-in, skin-on chicken thighs
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 2 pieces medium shallots, finely chopped
- 3 pieces garlic cloves, minced
- 1 cup dry Riesling wine
- 1 cup chicken stock
- 0.5 cup heavy cream
- 1 cup seedless green grapes, halved
- 3 sprigs fresh thyme sprigs
- 1 teaspoon salt
- 0.5 teaspoon freshly ground black pepper
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
Pat chicken thighs dry with paper towels and season both sides with the salt and freshly ground black pepper.
In a large, heavy-bottomed skillet or sauté pan, heat olive oil over medium-high heat. Place the chicken thighs skin-side down and sear until the skin is crispy and golden brown, about 5-6 minutes. Flip the chicken and cook the other side for another 4-5 minutes. Remove the chicken from the skillet and set aside on a plate.
Reduce the heat to medium and add the butter to the skillet. Once melted, stir in the chopped shallots and cook until softened, about 2-3 minutes. Add the minced garlic and cook for 30 seconds, until fragrant.
Pour in the Riesling wine, scraping the bottom of the skillet with a wooden spoon to release any browned bits. Let the wine simmer for 2-3 minutes, reducing slightly.
Stir in the chicken stock, then return the chicken thighs to the skillet, skin-side up. Add the thyme sprigs and cover the skillet with a lid. Reduce the heat to medium-low and let the chicken simmer for 25 minutes, or until the internal temperature reaches 165°F (74°C).
Remove the lid and stir in the heavy cream and halved grapes. Simmer uncovered for another 5 minutes, allowing the sauce to thicken slightly and the grapes to soften.
Discard the thyme sprigs and adjust seasoning with additional salt and pepper if needed.
Garnish with chopped parsley and serve hot with crusty bread, rice, or mashed potatoes to soak up the sauce.
Nutrition Facts
Calories |
2674 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 199.1 g | 255% | |
| Saturated Fat | 71.8 g | 359% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 689 mg | 230% | |
| Sodium | 3044 mg | 132% | |
| Total Carbohydrate | 50.4 g | 18% | |
| Dietary Fiber | 4.2 g | 15% | |
| Total Sugars | 31.0 g | ||
| Protein | 125.0 g | 250% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 182 mg | 14% | |
| Iron | 9.5 mg | 53% | |
| Potassium | 2065 mg | 44% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
