Chicken and grape casserole


white grapes

Ingredients 13
Servings 6
Time

Ingredients

  • 2
    kg
    chicken pieces (thighs or drumsticks)
  • 60
    ml
    cornflour
  • 30
    ml
    mustard powder
  • salt and milled black pepper
  • 45
    ml
    olive oil
  • 15
    beetroot leaves
  • 45
    ml
    slivered or grated fresh ginger
  • 2
    onions, quartered
  • 400
    g
    seedless grapes
  • 125
    ml
    white grape juice
  • 30
    ml
    apple cider vinegar
  • 125
    ml
    fresh cream (optional)
  • 5
    ml
    cornflour (optional)
 

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.
 

Read more on: poultry  |  bake
 

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