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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.
Um, yes please! This is totally do-able for any weeknight, but also fancy enough to serve for your next autumn dinner party. I recommend these potatoes, this bread, and a side salad. YUM.
Autumn Chicken Escabeche with Roasted Apples and Grapes
Ingredients
- 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
Instructions
- 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!
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
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.
I love your book and blog so much! I am making the Cranberry Pork Chops this week and I’d like to make this chicken next week (two kids and tons of sports means I have to plan ahead) – are the cumin seeds absolutely essential? Would ground cumin be too strong as a substitute?
Thank you so much, Melissa! It means everything to me! 🙂 Ground cumin will be just great! I would use about 1/2 teaspoons. Please let me know if you have other questions. Hope you love this recipe. Thank you! 🙂
Amazing recipe. Thank you!
Thank you!
I tried making this recipe and while I loved the flavors it came out with chicken and a braising liquid and not a sauce like in your pictures. What is the trick to end with a thicker sauce instead of just a lot of liquid?
Hi Alicia! I would simmer the sauce longer on the stove so it thickens down a bit more. That should thicken it up for you. Please let me know if you have any other questions. Glad you enjoyed the recipe! 🙂
Hi! I’ve noticed a couple times in your recipes the recipe says “cumin seeds,” but the link is to ground cumin. Which do you use? Thanks!
Hi! I’ve noticed a couple times in your recipe the recipe says “cumin seeds,” but the link is to ground cumin. Which do you use? Thanks!
Hi Caitlin! So sorry for the confusion, I use cumin seeds in this recipe. Recipe has been fixed. Please let me know if you have any other questions. Hope you love this recipe! Thanks! 🙂
I always wish there were more comments on the blog itself from people who’ve made the recipe, so I am just chiming in to say I made it! It was easy to make and very tasty. I had it with crusty bread and a side of carrot soup. Come to think of it, carrots would probably be a nice addition to the dish itself. I found that, when I went to slide my chicken in to bake, there wasn’t quite enough liquid to cover them entirely. I added a few extra glugs of white wine right before putting it in the oven and it worked out well.
SO glad this turned out great for you! Thank you Jana!
I made this over the weekend and it was WONDERFUL! It is a perfect fall dish. I love the use of grapes in savory dishes and they are really great in this one! Thanks for the great recipe 🙂
Thank you Lisa! I am so glad you liked this!
What would you suggest as a non alcoholic substitute for white wine?
Hi Amanda! Use an equal amount of chicken broth. Let me know if you have other questions. Hope you love the recipe! Thank you!
This looks delicious! Could you give me a substitute for white wine? I don’t drink or cook with wine.
Thanks a bunch!
Thanks Crystal! You can use an equal amount of chicken broth. Hope you love the recipe! 🙂
Chicken broth will work great! 🙂
Yum! And Huckleberry Hound Dog.
Thanks Sara!!
For the Pup, how about Stew? Lobe the recipe and picture of the pup!
So cute! I love that it goes along with cooking ? Thank you Kim!
This is such a pretty autumn meal, perfect for fall dinner parties!
Thank you Laura!
Am I too late for the naming? We have puppy ideas! Chip (short for Chocolate Chip), Stu (short for stew), Cassie (short for Casserole), Quinn/Queen (short for Quinoa) and finally, simply, Cookie! What a sweetie!
Those are so creative! Thank you Lori!
This dish looks great!, Glad you were safe from the fires!
How about Senor Escabeche for your new puppies name?
Thanks Karen! What a unique name!! As of right now they have named him Chip! 🙂
Hey Tieghan,
This sounds lovey! I wonder if pork would work too? (Pork reminds me of fall). I hope it’s going well with the puppy! What about Crisper, Evan, or Collin for a name? Haha or bear? I hope the retreat goes well! I believe in you 🙂
Hey Kristin! Thank you so much for all the suggestions! Love them all!