This season’s grapes have arrived, and the boxes outside the fruit and veggie stores all along our street are dripping with them. Walking home from work on Friday I saw the green and thought "the fox and the grapes", and imagined an illustration for Caroline’s room, and then my stomach rumbled and I abandoned foxes and remembered a chicken recipe my grandmother used to make. Epicurious came through as it usually does and miraculously so did our grocery store.
It was a delicious early fall dinner, just perfect for celebrating the grapes, looking forward to the new wine that is nearly ready to pour and enjoying a delicious Ryzlink from a few years ago.
Chicken and Grapes 2 tablespoons unsalted butter 1 tablespoon olive oil 1 whole chicken breast, halved and pounded flat 1 shallot, minced 1 garlic clove, minced 2 teaspoons all-purpose flour (mouka hladka) 1/3 cup Riesling/Ryzlink 1/2 cup chicken broth 2 teaspoons fresh lemon juice (juice from 1 lemon) 1/8 teaspoon dried thyme, crumbled 1/4 pound green grapes, halved crosswise and seeded (about 3/4 cups)
For the instructions, check out the recipe at epicurious.
If I'm not working or hanging out with our 10 year old while a bouncy 5 year old dances around us, there's a good chance I'll be hammering away on our piano, reading a book or trying to sketch. I live in Prague, Czech Republic and hail from the U.S. South.