Grapes and Chicken Bites Recipe (Bocconcini di pollo all’uva)
Category: Main Dishes
Serves: 4
Ingredients
| Ingredient | Quantity |
|---|---|
| Black grapes | 300g |
| Chicken breast | 700g |
| Leeks | 80g |
| Marsala wine | 120g |
| Cornstarch (Maizena) | 15g |
| Fresh ginger | 13g |
| Fresh thyme | to taste |
| Extra virgin olive oil | to taste |
| Salt | to taste |
| Black pepper | to taste |
Instructions
-
Prepare the Grapes:
Start by washing the black grapes thoroughly under cold water. Once cleaned, heat a drizzle of extra virgin olive oil in a pan over medium heat. Add the grapes and cover the pan with a lid. Let them cook for about 5 minutes on low heat, allowing the grapes to soften and release their juices. -
-
Prepare the Chicken:
While the grapes cook, take the chicken breasts and slice them into bite-sized pieces. Set aside. Next, clean the leeks by removing the outer layers, cutting off the base, and finely slicing them. -
Sauté the Leeks:
In a large, deep pan, heat a bit of olive oil and add the sliced leeks. Sauté them until they soften and become fragrant, stirring occasionally to prevent burning. -
Cook the Chicken:
Add the chicken pieces to the pan with the leeks. Allow the chicken to brown on all sides, ensuring it is evenly cooked. Season with salt, pepper, and a few sprigs of fresh thyme to infuse flavor. -
Add the Marsala Wine:
Pour in the Marsala wine, allowing it to simmer and evaporate, enhancing the chicken with a rich depth of flavor. -
Thicken the Sauce:
Sprinkle the cornstarch over the pan and stir to combine. This will help thicken the sauce. Once the sauce begins to thicken, add the cooked grapes, stirring gently to incorporate them into the dish. -
Finish the Dish:
Continue cooking the chicken and grape mixture on moderate heat until the sauce has fully thickened and the flavors have melded together beautifully. -
Serve:
Once the dish is ready, serve the chicken and grape bites hot, ensuring each portion has a delicious mix of tender chicken, aromatic leeks, and sweet, succulent grapes. The flavorful sauce should be perfect to complement the dish.
Tips for Success:
- Marsala Wine: This sweet fortified wine adds a lovely depth to the sauce, but if unavailable, a dry white wine can be used as an alternative.
- Cornstarch: If you don’t have cornstarch, you can use flour to thicken the sauce, though the consistency might differ slightly.
- Thyme: Fresh thyme works best for this recipe, but you can also use dried thyme if that’s what you have on hand. Just remember, dried herbs are stronger, so use them sparingly.
This chicken and grape dish strikes a perfect balance between savory and sweet, and the richness of the Marsala wine ties it all together. Ideal for a cozy weeknight meal or as an impressive main course for guests, this recipe brings a touch of sophistication to any dinner table!
