Chicken with White Wine, Grape Juice, and Cilantro (Pollo a la Uva Blanco con Cilantro) |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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This dish combines the flavors of the Spanish vineyards in Andalucía (white wine and white grape juice) with the tastes of the region's Moorish palate (pungent cilantro). Ingredients:
6 (6-ounce) skinless, boneless chicken breast halves |
3/4 teaspoon kosher salt |
1/8 teaspoon freshly ground black pepper |
3 tablespoons olive oil |
1 cup vertically sliced onion |
2 garlic cloves, minced |
3/4 cup dry white wine |
6 tablespoons finely chopped fresh cilantro, divided |
1/3 cup unsweetened white grape juice |
1/2 teaspoon ground coriander |
1/4 teaspoon ground cumin |
1/4 teaspoon crushed red pepper |
1 1/2 cups seedless green grapes, halved |
Directions:
1. Sprinkle chicken with salt and black pepper. Heat oil in a 12-inch nonstick skillet over medium-high heat. Add chicken; cook 2 minutes on each side or until lightly browned. Add onion and garlic; sauté 2 minutes or until onion is tender. Stir in wine, 3 tablespoons cilantro, and next 4 ingredients (through red pepper); bring to a boil. Cover, reduce heat, and simmer 30 minutes or until chicken is done.
2. Transfer chicken to a serving platter, and keep warm. Increase heat to medium-high; cook until sauce is reduced to 1 cup (about 5 minutes). Stir in grapes. Spoon sauce over chicken; sprinkle with remaining 3 tablespoons cilantro.
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