This delicious chicken dish is full of rich flavors from Marsala wine, sweet red grapes, and fresh thyme. The chicken is seared until golden, then baked in a simple sauce that turns into a savory glaze. Perfect for a special meal, yet easy enough for a weeknight dinner!
Ingredients Needed:
- 4 x 15ml tablespoons marsala
- 4 x 15ml tablespoons chicken stock
- 1 teaspoon Dijon mustard
- 1 x 15ml tablespoon regular olive oil
- 2 chicken supremes
- Approx. 20 seedless red grapes
- approx. 1 x 15ml tablespoon fresh thyme leaves, plus a few sprigs for sprinkling
How To Make Chicken with Red Grapes and Marsala?
- Preheat the oven: Set the oven to 200°C. In a small jug, mix the Marsala wine, chicken stock, and Dijon mustard.
- Sear the chicken: Heat olive oil in an oven-safe pan over medium heat. Place the chicken skin-side down and cook for 5 minutes until golden and crisp.
- Add sauce and grapes: Flip the chicken skin-side up, pour in the Marsala mixture, and let it bubble. Add the grapes and most of the thyme leaves.
- Bake the chicken: Transfer the pan to the oven and bake for 20 minutes, until the chicken is cooked through and golden brown.
- Make the sauce: Move the chicken and grapes to serving plates. Place the pan over high heat and let the sauce bubble for 2–3 minutes, until slightly thickened.
- Serve: Pour the sauce around (not over) the chicken to keep the skin crispy. Garnish with extra thyme and serve with bread or steamed new potatoes.
Recipe Tips:
- Use the Right Chicken: Chicken supremes (skin-on chicken breasts) give the best flavor and texture. If using regular chicken breasts, the skin won’t get crispy, but the recipe will still work.
- Sear the Chicken Properly: Let the skin cook undisturbed for 5 minutes to get a golden, crispy texture. If you move it too early, the skin won’t crisp up properly.
- Don’t Skip the Thyme: Fresh thyme adds a deep, earthy flavor to balance the sweetness of the grapes and Marsala. If using dried thyme, use only ½ teaspoon since it’s stronger.
- Reduce the Sauce the Right Way: After baking, simmer the sauce on high heat for 2–3 minutes until it thickens into a syrup. If it looks too thin, keep cooking for another minute.
- Serve Immediately for Crispy Skin: Pour the sauce around the chicken, not on top, to keep the skin crispy. Serve right away for the best taste and texture.
How To Store & Reheat Leftovers?
- Refrigerate: Let the leftover chicken cool to room temperature before storing. Place it in an airtight container and refrigerate for up to 3 days. Keep the sauce separate if possible to prevent the skin from getting soggy.
- Reheat: Heat a pan over low-medium heat and add a splash of chicken stock or water. Place the chicken skin-side up, cover, and warm for 5 minutes, spooning sauce over it to keep it moist.
Nutrition Facts:
- Calories: 350 kcal
- Total Fat: 18g
- Saturated Fat: 5g
- Cholesterol: 90mg
- Sodium: 250mg
- Potassium: 400mg
- Total Carbohydrate: 12g
- Dietary Fiber: 1g
- Sugars: 8g
- Protein: 30g
Try More Nigella Lawson Recipes:
- Nigella Chicken Traybake With Bitter Orange and Fennel
- Nigella Chicken with Garlic Cream Sauce
- Nigella Chicken With Chorizo and Cannellini Beans
Nigella Chicken with Red Grapes and Marsala
Description
This delicious chicken dish is full of rich flavors from Marsala wine, sweet red grapes, and fresh thyme. The chicken is seared until golden, then baked in a simple sauce that turns into a savory glaze. Perfect for a special meal, yet easy enough for a weeknight dinner!
Ingredients
Instructions
- Preheat the oven: Set the oven to 200°C. In a small jug, mix the Marsala wine, chicken stock, and Dijon mustard.
- Sear the chicken: Heat olive oil in an oven-safe pan over medium heat. Place the chicken skin-side down and cook for 5 minutes until golden and crisp.
- Add sauce and grapes: Flip the chicken skin-side up, pour in the Marsala mixture, and let it bubble. Add the grapes and most of the thyme leaves.
- Bake the chicken: Transfer the pan to the oven and bake for 20 minutes, until the chicken is cooked through and golden brown.
- Make the sauce: Move the chicken and grapes to serving plates. Place the pan over high heat and let the sauce bubble for 2–3 minutes, until slightly thickened.
- Serve: Pour the sauce around (not over) the chicken to keep the skin crispy. Garnish with extra thyme and serve with bread or steamed new potatoes.
Notes
- Use the Right Chicken: Chicken supremes (skin-on chicken breasts) give the best flavor and texture. If using regular chicken breasts, the skin won’t get crispy, but the recipe will still work.
- Sear the Chicken Properly: Let the skin cook undisturbed for 5 minutes to get a golden, crispy texture. If you move it too early, the skin won’t crisp up properly.
- Don’t Skip the Thyme: Fresh thyme adds a deep, earthy flavor to balance the sweetness of the grapes and Marsala. If using dried thyme, use only ½ teaspoon since it’s stronger.
- Reduce the Sauce the Right Way: After baking, simmer the sauce on high heat for 2–3 minutes until it thickens into a syrup. If it looks too thin, keep cooking for another minute.
- Serve Immediately for Crispy Skin: Pour the sauce around the chicken, not on top, to keep the skin crispy. Serve right away for the best taste and texture.
Nigella Chicken with Red Grapes and Marsala