Chicken Braised in Sherry Vinegar with Grapes Recipe

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(60 ratings)
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15 min


40 min

Nutrition per portion

Calories 347 kCal 17%
Fat 15g 21%
  -  Saturates 4g 20%


  • 12 boneless, skinless, free-range chicken thighs
  • 2tbsp flour, seasoned
  • little olive oil
  • 15g (½oz) butter
  • 2 small onions, chopped
  • 2 garlic cloves, crushed
  • 100ml (4fl oz) good quality sherry vinegar, such as Macetilla from Waitrose
  • 600ml (1pt) chicken stock
  • 200g (7oz) each seedless black and green grapes
  • 2tbsp toasted pine nuts
  • 2tbsp flat-leaf parsley, chopped


  • Toss the chicken in the seasoned flour, tapping off any excess. Heat the oil and butter in a large sauté pan. Brown the chicken on both sides and remove. Add the onion, cooking it for a few minutes. Add the garlic, stir for a minute then add the vinegar and stock. Bring to the boil, using a wooden spoon to scrape residue from the pan into the sauce. Return the chicken to the pan.

  • Turn down to a simmer and cook for 15 minutes, uncovered. Taste for seasoning. Add the whole grapes and cook for a further 15 minutes. Just before serving, scatter over the pine nuts and parsley.

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(60 ratings)
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