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Braised Chicken

Braised Chicken with Grapes, Roasted Potatoes, and White Wine–Cream Sauce

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Braising is a technique we can never get enough of: It’s simple to execute and ensures tender, flavorful meat every time. Here, chicken thighs are first seared to retain juices, then braised with shallot, chicken stock, and white wine until succulent. Red grapes provide an unexpected and delicious sweetness to the dish, which is finished with a splash of cream and served over crisp roasted potatoes. Ravenous yet?
    Serving size
    2servings
    Prep & cook time
    minutes
    Cooking Skill
    medium
    • Calories 630
    • Protein 33g
    • Total Carb 47g
    • Total Fat 34g

    Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

    Ingredients & Equipment

    What we send

    • garlic
      • 3 cloves
      • garlic
    • shallots
      • 2
      • shallots
    • chicken stock
      • 8 ounces
      • chicken stock
    • white wine
      • 1/4 cup
      • white wine
    • chicken thighs
      • 4
      • chicken thighs
    • flour
      • 1 tablespoon
      • flour
    • fingerling potatoes
      • 12 ounces
      • fingerling potatoes
    • parsley
      • 1/4 ounce
      • parsley
    • unsalted butter
      • 2 packets
      • unsalted butter
    • heavy cream
      • 2 tablespoons
      • heavy cream
    • red grapes
      • 3 ounces
      • red grapes

    What You’ll Need

    • black pepper
    • olive oil
    • kosher salt
    • 12" large high-sided ovenproof pan
    • baking sheet

    Cooking Steps

    1. Sear Chicken

      Sear Chicken

      Preheat oven to 425ºF. Pat chicken dry with paper towel and season all over with ½ teaspoon salt and pepper. Heat butter and 2 teaspoons olive oil in a large high-sided ovenproof pan over medium-high heat. When oil is shimmering, add chicken skin-side down and sear until beginning to brown, 4 minutes. Flip and brown on opposite side, 1 minute more. Transfer chicken to a plate, leaving behind juices in pan, off heat, for Step 4.

    2. Prepare Ingredients

      Prepare Ingredients

      While chicken sears, rinse all produce. Halve potatoes lengthwise and place on a baking sheet. Roughly chop parsley leaves, discarding stems. Halve grapes. Peel shallots and thinly slice into rings. Mince garlic.

    3. Prepare Potatoes

      Prepare Potatoes

      Toss potatoes on baking sheet with 1 tablespoon olive oil, ¼ teaspoon salt, and pepper as desired. Arrange cut-side down in a single layer, then set aside until chicken is ready to braise.

    4. Cook Sauce

      Cook Sauce

      Place pan from chicken over medium heat. When juices are sizzling, add shallots and garlic and cook, stirring, until shallots are soft, about 2 minutes. Add white wine and cook, scraping up brown bits from bottom of pan, until liquid is slightly reduced, 1-2 minutes. Add flour and stir to combine, then add chicken stock. Increase heat to high and bring sauce to a boil, then remove pan from heat.

    5. Braise Chicken and Roast Potatoes

      Braise Chicken and Roast Potatoes

      Return chicken to pan skin-side up, submerging at least halfway in sauce. Scatter grapes around chicken. Transfer pan with chicken and baking sheet with potatoes to oven together, and roast until potatoes are golden and chicken is cooked through and begins to pull away from bone, 18-22 minutes. (P.S. This is a great time to get a head start on dishes).

    6. Plate Braised Chicken

      Plate Braised Chicken

      Once roasted, divide potatoes between serving plates. Top with chicken, leaving sauce behind in pan and placing over medium-high heat. Simmer sauce until reduced and slightly thick, 2-3 minutes. Remove from heat and stir in cream, then taste and add salt and pepper. Spoon white wine–cream sauce over chicken, garnish with parsley, and dig in!

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