Autumn Chicken Escabeche with Roasted Apples and Grapes
I know that it is 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.
Servings: 6 servings
Calories: 392kcal
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
Calories: 392kcal | Carbohydrates: 22g | Protein: 24g | Fat: 12g | Saturated Fat: 1g | Cholesterol: 72mg | Sodium: 189mg | Potassium: 691mg | Fiber: 1g | Sugar: 16g | Vitamin A: 165IU | Vitamin C: 12.8mg | Calcium: 36mg | Iron: 1.5mg