Rosemary Chicken with Grapes & Carrots

Grapes contain over 1600 natural compounds, but of these the phytonutrients of the polyphenol antioxidants are found in every part of the grape: the skin, the flesh, and the seeds. The whole grape equals the total of its parts that contributes to good health. These are found in grapes of all colors – red, green and black. It only makes sense that grapes add many benefits to good health. Something for us to include in our daily food plan.
Here is a recipe to get you started.

Rosemary Chicken with Grapes & CarrotsGrapes & Carrots -

Ingredients Needed:

1 lemon or lime
4 skinless breast halves ( bone-in)
½ teaspoon salt
¼ teaspoon black pepper
¼ cup chopped rosemary
2 teaspoons olive oil
2 cups frozen small white onions, thawed (or chopped onions)
2 cups baby carrots
2 cups seedless grapes
1 cup reduced sodium chicken broth, divided
1 teaspoon dried thyme
2 teaspoons cornstarch

How to Cook:

1. Rinse chicken under cold water in colander. Cut and squeeze lemon juice over chicken breasts.

2. In a large dish, add the rinsed chicken. Season both sides of chicken with salt and pepper.

3. Rub the rosemary onto both sides of chicken. Heat the oil in a large Dutch oven or stockpot over medium – high heat.

4. Add chicken and sauté 2 minutes per side, or until golden brown.

5. Add onions, carrots, grapes, ¾ cup of the chicken broth and thyme and bring to a simmer. Reduce heat to medium, cover and cook for 10 minutes, until chicken is cooked through.

6. Using a slotted spoon, remove chicken, vegetables and grapes from pan and transfer to a large serving platter (or individual plates), reserving liquid in pan.

7. Dissolve cornstarch in remaining ¼ cup of chicken broth. Add mixture to reserved liquid in pan and simmer 1 minute, until liquid thickens. Pour sauce over chicken vegetables and grapes. Serve hot.

Serves 4.

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