Chicken with grapes and walnuts, in a mild mustard, honey and lemon sauce. Juicy chicken, sweet and juicy grapes and crunchy walnuts create a pleasant combination of sweet, salty and slightly sour tastes.
Tags: main dish, bring to work.
Total time: 50-60 minutes.
Ingredients (serves 4):
- 500 g of chicken fillets
- 200 g of white grapes (without seeds)
- 50 g of walnuts
- 1 small head of onion
- 1 tablespoon of olive oil
- 100 ml of chicken broth
- 1 teaspoon of honey
- 1 teaspoon of mustard
- 1 teaspoon of lemon juice
- 1 teaspoon of dry thyme
- A pinch of salt
- A pinch of pepper
Preparation:
0. Peel and finely chop the onion. Wash the grapes, cut 100 g in half, and leave the other 100 g whole. Chop the walnuts coarsely.
If the grapes are larger or have seeds, cut all the grapes in half and remove the seeds.
1. Cut the chicken fillets into 3-4 cm (1.2-1.6 inches) pieces and season with salt and pepper.
2. In a large pan, heat the olive oil on a medium temperature (4 out of 6). Add the chicken and fry for 5 to 7 minutes, turning occasionally, until nicely browned and almost done. Remove the chicken from the pan.
3. Add the onion to the same pan and fry for 2 to 3 minutes at a medium-low temperature (3 out of 6), until soft.
4. Add grapes cut in half and sauté for another 2 minutes, stirring occasionally (2–3 times), just until evenly heated and lightly seared. Do not stir constantly, so the grapes do not fall apart.
5. Return the chicken to the pan, then add the broth, honey, mustard, lemon juice, and dried thyme. Stir and cook for 5-7 minutes at the same temperature, until the sauce thickens slightly.
6. Add the remaining grapes (whole) and the walnuts. Cook for another 2 minutes, just long enough to warm the grapes through while keeping them whole and juicy.
7. Serve with mashed potatoes, roasted potatoes, cooked couscous, and lettuce.
Note: the total preparation time is calculated if the grapes have seeds.
Piletina sa grozdjem i orasima, u blagom sosu od senfa, meda i limuna. Sočna piletina, slatko i socno grozdje i hrskavi orasi stvaraju prijatan spoj slatkih, slanih i blago kiselkastih ukusa.
Oznake: glavno jelo, poneti na posao.
Ukupno vreme: 50-60 minuta.
Sastojci (za 4 osobe):
- 500 g pileceg filea
- 200 g belog grozdja (bez semenki)
- 50 g oraha
- 1 manja glavica crnog luka
- 1 kasika maslinovog ulja
- 100 ml pileceg bujona
- 1 kasicica meda
- 1 kasicica senfa
- 1 kasicica soka od limuna
- 1 kasicica suvog timijana
- Prstohvat soli
- Prstohvat bibera
Priprema:
0. Crni luk oljustiti i sitno iseckati. Grozdje oprati, 100 g iseci na pola, a drugih 100 g ostaviti celo. Orahe krupno iseckati.
Ako je grozdje vece ili ima semenke, svo grozdje prepoloviti i odstraniti semenke.
1. Pileci file iseci na komade 3-4 cm i posoliti i pobiberiti.
2. U vecem tiganju zagrejati maslinovo ulje na srednjoj temperaturi (4 od 6). Dodati piletinu i prziti 5 do 7 minuta, uz povremeno okretanje, dok lepo ne porumeni i bude skoro gotovo. Izvaditi piletinu iz tiganja.
3. U isti tiganj dodati crni luk i prziti 2 do 3 minuta na srednje niskoj temperaturi (3 od 6), dok ne omeksa.
4. Dodati grozdje iseceno na pola i prziti jos 2 minuta, mesajuci povremeno (2-3 puta), samo da se ravnomerno zagreje i blago zapece. Nemojte stalno mesati da se bobice ne raspadnu.
5. Vratiti piletinu u tiganj, pa dodati bujon, med, senf, sok od limuna i suvi timijan. Promesati i kuvati 5-7 minuta na istoj temperaturi, dok se sos blago ne zgusne.
6. Dodati ostatak grozdja (celo) i orahe. Kuvati jos 2 minuta, tek toliko da se grozdje zagreje, ali da ostane celo i socno.
7. Posluziti uz pire krompir, peceni krompir, kuvani kuskus i zelenu salatu.
Napomena: ukupno vreme pripreme je racunato ako grozdje ima semenke.
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