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Chicken with Grapes

No recipe image available.This chicken dish—in the classic style of Veronique with seedless white grapes—is not to be rushed, the long and low cooking time and temperature yields a taste delight well worth the wait. The sauce is delicious over hot cooked long grain rice.

Recipe Ingredients:

1/2 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon ground black pepper
1 teaspoon paprika
4 large, chicken breasts, halved or 2 fryers, cut into serving pieces
2 pounds seedless white grapes
1 pound fresh whole mushrooms
1/2 cup whole blanched almonds
Hot cooked long grain rice for accompaniment

Cooking Directions:

  1. Preheat oven to 250°F (120°C). Grease a 13x9x2-inch baking pan; set aside.
  2. Combine flour with salt, pepper, and paprika.
  3. Dredge chicken in flour mixture, shaking off excess, and place in prepared baking pan, skin side up.
  4. Bake for 1 hour, uncovered, turning often in first half hour.
  5. Turn chicken again after the first hour and sprinkle with grapes, mushrooms, and almonds. Cover tightly and continue baking an additional 2 hours.
  6. Serve with hot cooked rice, if desired.

Makes 8 servings.