This season’s grapes have arrived, and the boxes outside the fruit and veggie stores all along our street are dripping with them. Walking home from work on Friday I saw the green and thought "the fox and the grapes", and imagined an illustration for Caroline’s room, and then my stomach rumbled and I abandoned foxes and remembered a chicken recipe my grandmother used to make. Epicurious came through as it usually does and miraculously so did our grocery store.
It was a delicious early fall dinner, just perfect for celebrating the grapes, looking forward to the new wine that is nearly ready to pour and enjoying a delicious Ryzlink from a few years ago.
Chicken and Grapes
2 tablespoons unsalted butter
1 tablespoon olive oil
1 whole chicken breast, halved and pounded flat
1 shallot, minced
1 garlic clove, minced
2 teaspoons all-purpose flour (mouka hladka)
1/3 cup Riesling/Ryzlink
1/2 cup chicken broth
2 teaspoons fresh lemon juice (juice from 1 lemon)
1/8 teaspoon dried thyme, crumbled
1/4 pound green grapes, halved crosswise and seeded (about 3/4 cups)
For the instructions, check out the recipe at epicurious.
2 hours ago