Chicken with Riesling and Grapes

Elevate your dinner table with this elegant yet approachable recipe for Chicken with Riesling and Grapes. Featuring tender, golden-seared chicken thighs simmered in a luscious sauce of dry Riesling, cream, and fresh thyme, this dish strikes the perfect balance of rich and fruity flavors. Sweet, halved green grapes add a refreshing burst of natural sweetness, while fragrant shallots and garlic infuse the dish with irresistible depth. Ready in under an hour, this one-pan masterpiece is ideal for entertaining or a cozy weeknight indulgence. Serve it with crusty bread, fluffy mashed potatoes, or rice to soak up every drop of the velvety sauce. Perfect for lovers of wine-infused recipes, this dish is a true celebration of comfort food with a gourmet twist.

Nutriscore Rating: 66/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 4

Ingredients

• 4 pieces bone-in, skin-on chicken thighs
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 2 pieces medium shallots, finely chopped
• 3 pieces garlic cloves, minced
• 1 cup dry Riesling wine
• 1 cup chicken stock
• 0.5 cup heavy cream
• 1 cup seedless green grapes, halved
• 3 sprigs fresh thyme sprigs
• 1 teaspoon salt
• 0.5 teaspoon freshly ground black pepper
• 2 tablespoons fresh parsley, chopped (for garnish)

Directions

Step 1

Pat chicken thighs dry with paper towels and season both sides with the salt and freshly ground black pepper.

Step 2

In a large, heavy-bottomed skillet or sauté pan, heat olive oil over medium-high heat. Place the chicken thighs skin-side down and sear until the skin is crispy and golden brown, about 5-6 minutes. Flip the chicken and cook the other side for another 4-5 minutes. Remove the chicken from the skillet and set aside on a plate.

Step 3

Reduce the heat to medium and add the butter to the skillet. Once melted, stir in the chopped shallots and cook until softened, about 2-3 minutes. Add the minced garlic and cook for 30 seconds, until fragrant.

Step 4

Pour in the Riesling wine, scraping the bottom of the skillet with a wooden spoon to release any browned bits. Let the wine simmer for 2-3 minutes, reducing slightly.

Step 5

Stir in the chicken stock, then return the chicken thighs to the skillet, skin-side up. Add the thyme sprigs and cover the skillet with a lid. Reduce the heat to medium-low and let the chicken simmer for 25 minutes, or until the internal temperature reaches 165°F (74°C).

Step 6

Remove the lid and stir in the heavy cream and halved grapes. Simmer uncovered for another 5 minutes, allowing the sauce to thicken slightly and the grapes to soften.

Step 7

Discard the thyme sprigs and adjust seasoning with additional salt and pepper if needed.

Step 8

Garnish with chopped parsley and serve hot with crusty bread, rice, or mashed potatoes to soak up the sauce.

Nutrition Facts

Serving size	(1597.2g)

Amount per serving	% Daily Value*
Calories	2674.5

Total Fat 199.1g	0%
Saturated Fat 71.8g	0%
Polyunsaturated Fat 2.7g
Cholesterol 689.3mg	0%
Sodium 3043.8mg	0%
Total Carbohydrate 50.4g	0%
Dietary Fiber 4.2g	0%
Total Sugars 31.0g
Protein 125.0g	0%

Vitamin D 0IU	0%
Calcium 182.2mg	0%
Iron 9.5mg	0%
Potassium 2064.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 71.9%

Protein: 20.1%

Carbs: 8.1%