Braised Chicken with Gewürztraminer and Grapes

Braised Chicken with Gewürztraminer and Grapes
Photo by Scott Phillips


  • 2 tsp. cornstarch
  • Freshly ground black pepper
  • 2 cups finely chopped yellow onion
  • 2 cups lower-salt chicken broth
  • 2 medium cloves garlic, chopped
  • 1 Tbs. chopped fresh thyme or 1 tsp. dried, crumbled
  • One 750-ml bottle medium-dry Gewürztraminer
  • + 5 more ingredients
    • 12 bone-in, skin-on chicken thighs, trimmed (about 3-½ lb. total)
    • ½ cup heavy cream
    • 1 Tbs. olive oil
    • 1-½ cups red or green seedless grapes or Muscat grapes
    • Kosher salt

Heat the oil in a 7- to 8-quart enameled Dutch oven over medium-high heat. Season the chicken generously with salt. Working in batches so as not to crowd the pan, sear the chicken, turning once, until golden-brown, 10 to 12 minutes per batch. Transfer the chicken to a large bowl. When all the ch...

View full recipe at Fine Cooking


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