I know that it’s not technically autumn until Friday, but I’m kicking off the season a few days early with this autumn braised chicken escabèche with roasted apples and grapes.
Better known in my mind as the most perfect, cozy, comforting, chicken dinner of fall. I’m hoping you’re not tiring of all my cozy eats because I have so many more planned. Sorry not sorry.
OKAY. Before I dive into this recipe, a couple of things to share.
We had a wildfire break out on Monday afternoon that was way too close for comfort. I’m talking a little more than a stones throw a way. We could see the entire thing, flames and all. Helicopters were dumping buckets of water that they kept flying over Lake Dillon to fill, and two giant tankers were spraying fire-retardant all over the flames to help tame it.
There is no sugar-coating this fire, it was scary. We were predicted to have high winds yesterday afternoon so the fire fighters worked through the night on Monday and early morning Tuesday to keep it under control. Thank God for the amazing and brave fire fighters. I can’t imagine doing what they do. Big thank you to all you fire fighters out there, literally saving the day and so many lives. If you’d like to see some pics (and a super cool video) of all that we saw on Monday, check out this article in the Summit Daily (our local paper).
Fingers crossed that the fire does not pick up again. Wildfires are no joke.
And moving right along…
On a much happier note, my parents got a new puppy (click here for a pic)! Or technically it’s Asher’s puppy, but Asher is just now nine, so we all know how that one goes. His name is still to be determined, but he is the cutest little Miniature Australian Shepherd. When my mom told me that she and Asher were driving three hours to pick up a new puppy on Sunday afternoon I said it was a bad idea. But after meeting this guy I was sold in a matter of .2 seconds. Puppies are possibly the best thing ever…I think need my own now.
Ahh, maybe not. I’ve got to say, I am pretty happy I don’t have to take him out every couple of hours. But…so far so good, he follows Asher everywhere, and has even slept through the night…right next to Asher…no accidents yet either!
So, if you guys have any good dog names up your sleeve, please leave them in the comments!! My family has been working on a name since Sunday (they like Blu or Merle…they started calling him that today) but no one has come up with anything we can all agree on. We need help!
In the meantime, maybe I should tell you guys about my new chicken dinner that I am equally in love with?
Ok, maybe not equally, the puppy probably wins.
This is quite possibly the easiest, yet most delicious chicken I’ve made to date. And that’s saying a lot because I have made a ton of roasted chicken, but this braised chicken is just extra special.
It’s sweet, tangy, and savory all at the same time. It’s also extra saucy and full of all my favorite fall flavors. The base of the recipe is made of three very important ingredients, white wine, apple cider, and apple cider vinegar. The combo of wine, apple cider, and vinegar is what make this chicken SO GOOD. It’s sweet and tangy and when paired with fruits like apples and grapes?
Perfection on so many levels. The chicken melts in your mouth and when topped with the sweet and tangy sauce plus roasted apples and grapes?!
Ahh, I really just cannot express how delicious it is, but trust me, this is no boring chicken dinner.
The Fall flavors truly shine here, and if you’re thinking that roasting apples and grapes is weird, think again. It’s all things deliciousness and you really need to try it.
One of the best parts is how easy this dish is to make. It’s a one pan, ready in under an hour kind of meal.
Autumn Chicken Escabeche with Roasted Apples and Grapes
Servings: 6 servings
Calories Per Serving: 392 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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- 1/4 cup extra virgin olive oil
- 1 1/2 pounds boneless chicken breasts, thighs or a mix
- kosher salt and pepper
- 1 sweet onion, diced
- 2 cloves garlic, smashed
- 2 teaspoons cumin seeds
- 1 1/2 cups white wine
- 1 1/2 cups apple cider
- 1/2 cup apple cider vinegar
- 2 jalapeno or fresno chiles, sliced
- 2 bay leaves
- 4 thyme sprigs
- 1 apple, sliced
- 1 1/2 cups grapes
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- 1. Preheat the oven to 400 degrees F.2. Heat the olive oil in a large dutch oven or cast iron skillet set over medium high heat. Season the chicken with salt and pepper. When the oil shimmers, add the chicken and sear on both sides until golden, about 3-5 minutes per side. Remove the chicken from the skillet. 3. To the same skillet, add the onion, garlic, and cumin seeds. Cook, stirring occasionally until the onion is fragrant and the cumin seeds toasted, about 8-10 minutes. Slowly pour in the wine, cider, and apple cider vinegar. Bring to a boil over high heat and then reduce to low. Slide the chicken back into the skillet, skin side up, it should be mostly submerged. Add the chile, bay leaves, and thyme. Sprinkle the apples around the chicken and season with salt and pepper. Transfer to the oven and roast for 15 minutes. Remove from the oven, add the grapes and return to the oven for another 10-15 minutes or until the chicken is cooked through. 4. Let the chicken rest 5 minutes and serve with the sauce drizzled over the chicken with the roasted apples and grapes. Enjoy!
Sunday night dinner planned, you are so welcome.
ps. HBH retreat kicks off tomorrow and while I am so excited I am also nervous…just praying I don’t make a giant mistake with Saturday night’s dinner…yikes, yikes, and yikes.