Chicken and grape casserole

Fairlady
6 servings
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Poultry

By Food24 November 03 2009
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Ingredients (13)

2.00 kg chicken — pieces
60.00 ml cornflour
30.00 ml mustard — powder
salt and freshly ground black pepper
45.00 ml fresh chillies — 573
15.00 beetroot — leaves
45.00 ml fresh ginger — grated
2.00 onions — quartered
400.00 g grapes — seedless
125.00 ml grape juice — white
30.00 ml vinegar — apple cider
125.00 ml cream — fresh
5.00 ml cornflour — optional
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Method:

1. Preheat the oven to 180 ºC.
2. Wash and trim chicken. Pat dry on paper towels, then dust with cornflour, mustard powder and seasoning.
3. Heat olive oil in a frying pan until hot but not smoking. Brown chicken pieces lightly on all sides until golden. Remove from pan and set aside.
4. Line the casserole dish with beetroot leaves. Sauté ginger and onions in the frying pan and layer on top of beetroot leaves.
5. Layer chicken on top, add 1/2 the grapes and the grape juice. Sprinkle apple cider vinegar over, season and cover with the lid.
6. Bake for 75 minutes. Remove lid and add remaining grapes. Continue cooking, uncovered, for about 15 minutes, or until chicken has browned and grapes are lightly cooked through.
6. For a creamy gravy, blend cream with cornflour in a small bowl until smooth, using a metal spoon, then pour over chicken and cook for a further 10 minutes.



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