Directions:
- 1. Preheat oven to 350°F Toss the chicken pieces in the seasoned flour. Next, heat the butter and oil together in a frying pan and, when really hot, fry the chicken pieces in two or three batches until well browned all over. Place the chicken in a flameproof casserole dish.
- Brown the shallots in the frying pan, stir in the garlic, then put them in the casserole. Now add the vinegar, bring it to the boil, add the stock, then pour over the chicken. Tuck in the bay leaves and thyme. Cover and cook for 35 mins, then add the grapes and cook in the oven for 15 minutes Now transfer the chicken pieces, shallots and grapes to a warmed serving dish.
- Place the casserole on the stove top, bring to the boil and whisk in the cornstarch, then boil rapidly for a couple of minutes until the sauce is lightly thickened. Pour the sauce over the chicken and serve immediately with boiled rice.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 418.15 Kcal (1751 kJ) | ||
| Calories from fat | 134.54 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.95g | 23% | |
|---|---|---|---|
| Cholesterol | 25.46mg | 8% | |
| Sodium | 963.18mg | 40% | |
| Potassium | 1026.52mg | 22% | |
| Total Carbs | 63.87g | 21% | |
| Sugars | 30.15g | 121% | |
| Dietary Fiber | 7.74g | 31% | |
| Protein | 15.06g | 30% | |
| Vitamin C | 19.7mg | 33% | |
| Iron | 2.6mg | 15% | |
| Calcium | 106.6mg | 11% | |
| Amount Per 100 g | |||
| Calories | 86.27 Kcal (361 kJ) | ||
| Calories from fat | 27.76 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.08g | 23% | |
|---|---|---|---|
| Cholesterol | 5.25mg | 8% | |
| Sodium | 198.72mg | 40% | |
| Potassium | 211.79mg | 22% | |
| Total Carbs | 13.18g | 21% | |
| Sugars | 6.22g | 121% | |
| Dietary Fiber | 1.6g | 31% | |
| Protein | 3.11g | 30% | |
| Vitamin C | 4.1mg | 33% | |
| Iron | 0.5mg | 15% | |
| Calcium | 22mg | 11% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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