Chicken Braised With Grapes

By Florence Fabricant of NYTimes

Get full recipe:


3 ½ pound chicken, cut in 10 pieces (breasts halved, backbone and wingtips removed)

1 tablespoon unsalted butter

 Salt and ground black pepper

1 medium red onion, finely chopped

2 cloves garlic, thinly sliced

¼ cup sherry vinegar, preferably Pedro Ximénez

¼ cup chicken stock

1 teaspoon ground cardamom

1 pound seedless red grapes, cut into small clusters leaving stems attached

3 sprigs fresh thyme

1 tablespoon high-quality syrupy balsamic vinegar or pomegranate molasses


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