Sweet And Crumby

Baking, a Love Story

A Roasted Grape is a Beautiful Thing: Sauteed Chicken in Roasted Grape Sauce with Cinnamon Steeped Couscous


I know this recipe for Roasted Grapes with Pureed Grape Sauce Over Chicken is not new news. It’s from Rozanne Gold’s “Radically Simple”, and was posted in the NY Times in 2010, but it’s new to me and roasting grapes is totally new to me. Let me tell you, once you have roasted a grape you will wonder why you have never done it before.

Roasting grapes gives them a deep, rustic and lusciously rich flavor that is similar to what you get when you take a sip of a beautiful wine.  You don’t even have to be a grape fan to love a roasted grape. Honestly. I am not one, and when I popped one fresh out of the oven and into my mouth, I am sure my eyes got wide as I was shocked by the fullness and complexity of its taste.

I beg of you not to scoff at the simplicity of this recipe. The only ingredients in the sauce are grapes and butter.  I was wary of such simplicity and actually Googled so many other grape chicken recipes when I had the hankering that my eyes spun and I became dizzy.

But when I found Union Street Eats’  blog, which assured me that the Grape Chicken from NY Times was ALL THAT I was dreaming of, I stopped the silly search and just made it as-is…well with one exception. I sauteed my chicken in grape seed oil as opposed to butter.  Who sautees chicken in butter any more—well besides Paula Deen? Seriously.  If I was trying to layer on extra fat around my middle, I think would dive into some dark chocolate truffles rather than waste my time on slabs of butter.

I paired this chicken with a lovely and hearty cinnamon steeped Israeli couscous with toasted pistachios. It was quite simple as well and a nice side to eat with the chicken.

And I have one serious question that I can’t find the answer to anywhere on the internet. I KNOW grapes can be grilled in bunches, but that is a fast process and roasting grapes in the oven is a slow, one hour process and the slowness lends to the complexity of flavors.

I am wondering if we could mimic this slow process on the grill with a low heat, on a pan, close the grill —can this be done…would it work? Let’s make this an interactive post today, okey dokey?  Anyone who has done this before or has great grilling knowledge, please chime in.

—Oh and one more thing since we are making this a please help Geni post, I have no idea how to get an accent on my “e” in the word “Sauteed”.  Please advise.  TY!

Sauteed Chicken with Roasted Grapes
Adapted from The New York Times  which was taken from  Radically Simple by Rozanne Gold
3/4 pound small black or red seedless grapes, stemmed
3/4 pound small (mine were large…it’s all good) seedless green grapes, stemmed
4 T. Grape seed oil or Olive Oil
2 T. tablespoons cold unsalted butter
4 to 6 large skinless boneless chicken breast halves
Kosher salt and black pepper
1/4 cup minced fresh chives.

To make the Grape Sauce:  First wash and dry all of your grapes and take them off of their stems. Take half of the green and half of the red grapes and puree in a blender.  Pour the puree through a sieve over a bowl and push through with a rubber spatula. Allow this to continue to drip into the bowl as you do the next steps.

Preheat your oven to 375 degrees Fahrenheit.  Please, I beg of you, LINE a cookie sheet with PARCHMENT PAPER! If you think I am shouting at you, you are correct. I am. Do not forget the parchment or you will be sorry and may decide to throw out the pan. The grapes ooze a sticky, dark juice that hardens and I can’t even imagine cleaning that up.

Place the other half of your grapes on the lined pan and roast for 60 minutes total.  Half way through, at 30 minutes, flip them over gently using a spatula. Continue roasting.

Rinse and pat dry your chicken breasts and pound with a meat mallet to flatten out just a bit. This helps break down some of the toughness of the chicken and will allow more of the sauce to permeate it.  Salt and pepper both sides of your chicken lightly.

Heat the grape seed oil in  a heavy duty nonstick skillet or iron skillet on medium to medium high heat. Place your chicken pieces, thickest part down on the pan (meaty part of the breast). You should hear a sizzle. Take a lid from a slightly smaller pan, as heavy a lid as you have and press it down on the chicken and leave it there.

Heavy lid pressing on chicken.

Cook for about 5 minutes per side. Add strained grape purée and simmer until chicken is cooked through and juice is syrupy, about 5-8 minutes, depending on the thickness of your chicken.

Take the chicken pieces out of the pan and let sit covered on a serving plate.  At this point, you have probably taken your roasted grapes out of the oven.  If there’s still a few minutes left of roasting, then you can take them out a little early.  That’s fine.  Dump the grapes into the sauce.  Add your butter and reduce the sauce down by simmering another 2-5 minutes. Once it reduces down, spoon the sauce over the chicken and garnish with chopped chives (I skipped this part because my family doesn’t love chives).

Serve with Cinnamon Steeped Israeli Couscous:
My own recipe.
3 c. Chicken Broth or Vegetarian No Chicken Broth
2 c. Israeli couscous (uncooked)
2 cinnamon sticks
1/2 c. pistachios
salt and pepper

For the Couscous: Boil the chicken broth in a medium sized pot.  Drop in the two cinnamon sticks.  Pour in the uncooked couscous. Bring to a boil again, stirring and then turn down the heat to low, cover and simmer for 10 minutes.  Toss your pistachios in a small saute pan and stir over medium heat for just a couple of minutes.  If they smell done or look darker, take them out!  They burn quickly.  Roughly, chop your pistachios (large pieces).  Once your couscous is done cooking, stir in your pistachios.

47 thoughts on “A Roasted Grape is a Beautiful Thing: Sauteed Chicken in Roasted Grape Sauce with Cinnamon Steeped Couscous

  1. This sounds amazing! I’ve never had a roasted grape (or heard of it – missed that article). I’m with you on skipping the butter too! Good call.

    As for the accent in sauteed, my spell check usually picks it up – except when it’s a capital “S”auteed in which case it doesn’t recognize it. Weird.

  2. Oooh! Yes! I love this, Geni! I love doing strange things with with fruit and will definitely be trying this….thank you!

  3. Hmmm, slow grilling fruit. I have to think on this one… am about 1,100 miles from my big grill so can’t experiment for a bit either!

  4. hi geni, wow wow ! this roasted grapes, sauteed chicken and couscous looks so delicious… as such i have to read your recipe very slowly so that i can add in my imagination how gourmet it can look.. and it does look like a dish of “gourmet class” thanks and you should be smiling with this compliment.
    scrolling down, i noticed that you have great photography works, you know how to make a dish looks more delicious- upgrade on looks 🙂 keep it up.

  5. What a delicious meal! I love the idea of roasting grapes.
    Have a happy day.
    🙂 Mandy

  6. I have not roasted grapes before but definitely want to now. This looks glorious!

  7. This recipe is new to me also! I’ve never roasted grapes before but if they’re anything like roasted tomatoes…then they might just be one of the most delicious things on this earth! great dish.

  8. Geni, this is a great recipe! I’ve made a chicken and grape dish years and years ago – it was my first married entertaining dish!! But the grapes were not roasted down or made into a sauce – this sounds amazing!! I’m going to try it out. This was mine, more basic…http://savoringeverybite.wordpress.com/2011/02/09/chicken-with-grapes-and-baked-rice/

  9. Roasting grapes? Hmmm…that NEVER even occurred to me! Will definitely have to try this recipe and I need more ways to dress up that excessive amount of frozen chicken I have in my freezer.
    For the é, hit ALT+130
    There’s a website I use to add the º and é to my posts. It’s got a lot of symbols, but I know what I use for Windows isn’t the same if you’re using a Mac. You’ll just have to do a search for that. I printed the sheets out, inserted them into a page protector and put it into a binder on my desk so that I can always reference it.

    Here’s the website:

    It was $1.25 to download the 2 sheets, but well worth it as I’ve gone back to it A LOT!
    Hope it helps!

  10. I rarely see grapes used in anything other than cheese plates and maybe the occasional grape cake. This sauce looks fantastic!

  11. I have only used grapes once in a fish recipe…this would be the next one. Looks delish!

  12. This looks great! I made a pork tenderloin with roasted grape sauce and I’m hooked on roasting grapes now too 🙂

  13. I’ve never roasted grapes, but I keep meaning to! There’s this Cooking Light recipe for phyllo napoleons with roasted grapes, walnuts and ricotta that I’ve been meaning to make for years. You may have given me the fire to get on that!

  14. Geni…I’ll fill in for Greg today. Yes you can mimic the slow cooking process of the oven on the grill. You just have to set up your grill to cook indirectly (ie. one area of direct heat and one area without). The grill then functions exactly like an oven would. The benfit to using the grill though is you could incorporate different types of woodchips that would most likely enhance the flavors and complexity of the grapes.

    That said mimicing an oven on the grill is typically more easily done with gas grills and larger ones at that.

    I’ve never roasted grapes, but your post has left me totally compelled to give this a try on my grill. 🙂 I’ll let you know how they turn out.


    • Thank you times ten!!! I really want to try this since it will be hot here in So Cal for at least another month an do hate to use the oven for a whole hour while it’s scorching outside. We do have a rather large gas grill…and will try some wood chips. Let me know how your try goes.

  15. Hi I am new to your page, just popped in and found ‘roasted grapes’ and I am picking grapes today off the verandah vine.. so i am going to do this TODAY and it is so seldom I get to say that! thank you.. very cool c

  16. Roasted grapes? I’ve never heard of them but I MUST try them! Too bad I just used all my grapes for juice. But next year I’m sure I will have a much larger harvest, based on the speed with which the vines are growing! Thanks for the inspiration.

  17. This looks and sounds wonderful! A friend of mine was telling me all about roasted grapes and how wonderful they are just the other day. I’ve never tried them. I sure do love a simple recipe and yours looks perfect. I just might need to try this at last.

  18. Roasted grapes are SO delicious. I agree, they get such a unique flavor. My brother roasted grapes for a filet mignon dish, but this sauce sounds amazing!

  19. Roasted grapes are a genius idea!! Never had them, but definitely putting them on my list. And with this easy chicken recipe, so doable!

  20. the israeli couscous with the grapes sounds amazing. great flavour profile.

  21. Oh my. This sounds amazing. I’ve never heard of roasting grapes before. Clearly I’m way out of the loop. 🙂

  22. Like you I guess this is the first time I heard of roasting grape, this sounds delicious

  23. I have never heard of roasted grapes but the way you paired them with chicken – unique.This looks like an easiest but hearty meal ever!
    When I ll write a cookbook, allow me to include this dish with an indian twist, I ll pay you royalty 🙂

  24. Oh this sauteed chicken just looks amazing. I love a new chicken recipe. And I’ve never tried roasted grapes before.. but I can’t wait to try this.

  25. That first photo made me drool..really mouthwatering! Got to tell you that I’ve never tried roasted grapes..very interesting!

  26. Wow — this looks great, especially for entertaining in the fall.

  27. oh this is so creative- it looks incredible!

  28. I’ve never roasted grapes before. I must admit I read the recipe title and did that thing where you frown and tilt your head over to the side in a ‘hmmm interesting’ kinda face. But after reading this I can see why it would be yum. I will give it a go!

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  30. I made this last night, and you weren’t lying- it is SO easy and SO good. I’m on a fruit paired with protein kick! I added a dab of goat cheese to the top when it was done… so delish!

  31. So I have to thank you Geni, for feeding my family this week. I made this grape recipe, but used salmon earlier this week. It was delicious! I’m so glad you posted this one. And I also made your prosciutto wrapped figs tonight. Hubby and I were both huge fans! Not to mention they were my first figs ever. So thank you!

    • Woops – I just realized that the figs were from another blog. That’s what happens when I read so many food blogs. But still a big thank you for this recipe. 🙂

      • No worries. I was wondering about that. I actually do that with figs, but let me tell you a secret…skewer them on rosemary branch snips and grill them on top of your stove in a grill pan. Serve with balsamic! 🙂

  32. How did I miss this? This looks amazing! Can’t wait to try it. I think I have grapes in my fridge that need a home and this is it!

  33. Pingback: Labor Day Festivites: Peach Glazed Smoked Ribs & Spicy Indian Chicken Legs | sportsglutton

  34. Roasting grapes is totally new to me and now I MUST try it!
    I actually have a bunch of grapes that are looking for some love and attention..

  35. I made this for dinner tonight. Loved the roasted grape sauce (next time I’ll double it)! Thanks for sharing the recipe.. 🙂

  36. http://www.asciitable.com/ alt+130 gets you your accented e.
    Thanks for this post – I have some green grapes that are a bit on the sour side for my tastes. This sounds like a really great idea to use them!

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