Subject: RECIPE: Chicken with grapes
From: conor@su-fuji (Conor Rafferty)
To: reid@glacier
Date: 26 Apr 86 21:38:20 GMT
Newsgroups: mod.recipes

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.RH MOD.RECIPES-SOURCE CHICKEN-GRAPE M "6 Mar 86" 1986
.RZ "GREAT GRAPE CHICKEN" "Chicken in wine with grapes and orange"
This recipe was originally posted by Wayne Thompson.
I thought it was great, and I submit it here with some variations.
This colors in this dish are a feast for the eyes.
The recipe comes originally from \fIElegant Meals with Inexpensive Meats\fR,
by Ortho Books.
.IH "Serves 4 to 6"
.IG "3" "chicken breasts,"
halved, boned, skinned (6 halves, about 
.AB "3 lbs" "1.25 kg"
in all)
.IG "2 Tbsp" "butter," "30 g"
(or margarine)
.IG "1 Tbsp" "orange marmalade" "15 g"
(I suggest fresh coarsely-grated orange peel)
.IG "\(14 tsp" "tarragon," "1.5 ml"
crumbled
.IG "1" "green onion,"
thinly sliced
(use part of the top)
.IG "1/3 cup" "dry white wine" "75 ml"
.IG "1 cup" "seedless grapes" "250 g"
(try red grapes, such as ``Flame'')
.IG "\(14 cup" "whipping cream" "50 ml"
.IG "" "salt"
.IG "" "nutmeg"
.PH
.SK 1
Sprinkle chicken breasts with salt and nutmeg. Brown lightly in heated
butter in a large frying pan.
.SK 2
Add marmalade, tarragon, green onion and wine.
Cover, reduce heat and simmer 10 minutes.
.SK 3
Add grapes, cover again and
continue cooking about 10 minutes longer, until chicken is cooked through
(test with a small sharp knife in thickest part).
.SK 4
Using a slotted spoon, remove chicken and grapes to a warm serving dish;
keep warm. Add cream to liquid in pan. Bring to boiling, stirring, and
cook until reduced and slightly thickened. Salt to taste. Pour sauce over
chicken.
.NX
(WT) I use a whole cut up chicken.
.br
(CSR) I like to cook the chicken in a black cast-iron pan and
serve after step 3. I skip the
cream sauce, because it smothers the beautiful black-green-red-orange-tan
colors.
.SH RATING
.I Difficulty:
easy.
.I Time:
30 minutes.
.I Precision:
approximate measurement OK.
.WR
Wayne Thompson, Tolerant Systems, San Jose CA (waynet@tolerant)
Conor Rafferty, Stanford University, Palo Alto CA (conor@fuji)