Ingredients
- 1 chicken (4 ½ – 5 pounds), cut into 10 serving pieces
- 1 1/2 tsp salt
- 1/2 tsp. freshly ground black pepper
- 2 Tbsp. extra virgin olive oil
- 5 cups thinly sliced Vidalia onion
- 3 large garlic cloves, thinly sliced
- 2 Tbsp. Dijon mustard
- 1 bay leaf
- 1/2 tsp. red pepper flakes
- 1 cup white wine (muscadine or other)
- 3 cups Muscadine grapes, halved and seeded (along with any skins that slip off)
- 1/4 cup chopped flat-leaf parsley (leaves and tender stems)
Directions
- Pat the chicken dry with paper towels: season with the salt and pepper.
- In a large Dutch oven, heat the oil over medium-high heat; working in batches, brown the chicken pieces on all sides and transfer them to a platter; discard all but 1 tablespoon of the oil left in the pan.
- Add the onions to the pan and cook for 4 to 5 minutes, stirring occasionally, until soft.
- Add the garlic, mustard, bay leaf, and red pepper flakes and cook, stirring, for 30 seconds or until the garlic is fragrant.
- Add the wine and deglaze by scraping the bottom of the pan; bring to a boil.
- Return the chicken and all of the juices that have collected on the bottom of the platter to the pan.
- Cover, reduce the heat to low, and simmer for 15 minutes.
- Add the grapes and skins and stir well; cover and simmer for 25 minutes, or until the chicken is cooked through and the juices run clear when the chicken is pierced with a fork.
- Taste the sauce and adjust the salt and pepper.
- Transfer the stew to a serving platter and sprinkle with parsley. Serve immediately. Serves 6.
Source: Cooking with Muscadine Grapes, Tammy Kelly, Lenoir County Cooperative Extension; Originally from Edible Piedmont .