Mustard Chicken with Grapes


Millions of people love and watch Rachel Ray, and buy her line of kitchen gear.  And I’m sure those people are thinking “Who doesn’t like Rachel Ray?!” The answer is…chefs.  Being around Nate and his friends in culinary school, I’ve heard all the jokes and opinions about her.  But, being the smart cookie that she is, she came out with a set of orange pots and pans.  So guess what lives directly on top of our stainless, All-Clad, chef-approved pots and pans?  The most beautiful, in your face, non-stick, orange, Rachel Ray pans.  

My friends and family will tell you, I love to play pranks on people.  For Christmas when I was 6 I asked for a prank set which had a stick of gum that snapped your fingers when you took a slice (hurt like hell!) and fake barf.  The relief and satisfaction I get from playing a funny prank is indescribable.  This is the same feeling I get when I make a recipe of Rachel Ray’s and place the dish in front of Nate to try.  At first I do not tell him where the recipe came from.  But after he raves and raves and raves about how delicious the food is, I drop the bomb.  The look of disbelief on his face is priceless, every time!

Usually, after trying a recipe for the first time, I’ll make many changes to it.  Whether it be for my personal taste or something wrong with the original recipe, it’s almost inevitable. This recipe is one of the few that I’ve NEVER modified!  It is just perfect and yummy as is.

Mustard Chicken with Grapes

Ingredients
  • 2 bunches of asparagus
  • Olive oil
  • 2 lemons
  • 1 tablespoon fresh thyme, removed from stem
  • Salt and peppet
  • 2 tablespoons of butter
  • 1/4 cup all-purpose flour
  • 2 pounds chicken tenders
  • 1/2 cup white wine + 1 glass for you
  • 3 cups chicken stock
  • 1 cup heavy cream
  • 1/4 cup grainy, stone-ground mustard
  • 1 1/2 cups or 1/2 pound seedless red grapes, halved
  • 2 cups couscous
Directions
  • Heat oven to 400 degrees F.

Hold one piece of asparagus with each end in one hand and bend the spear until it snaps.  Then take that piece of asparagus, line it up next to the rest of the bunch, and slice the ends off the remaining asparagus.  This removes the woody part of the asparagus.

Line a baking sheet with foil and spread the asparagus out in an even layer.  Drizzle olive oil over the top, sprinkle with salt and pepper, and squeeze juice of one lemon over the top.  Roast in the oven for 25 minutes, the ends get nice an crispy.  Remove from the oven and drizzle more juice from the second lemon.

Add 2 tablespoons of olive oil and 2 tablespoons of butter to a large skillet over medium to medium-hight heat.
Place flour in a shallow dish. Season chicken with salt and pepper then dredge the tenders in flour and add it to the pan.  Cook the chicken until it’s golden brown on each side

Add wine and scrape up browned bits on the bottom of the pan and simmer for about 30 seconds.  Stir in1/2 cup chicken stock. Combine cream and mustard and add to the pan, stir to combine. Dump (sorry, first word that came to mind, but not appetizing!) Add the grapes to the pan and turn chicken and grapes to coat and mix with the sauceSimmer 5 minutes over low heat so the sauce thickens.
Bring remaining 2 1/2 cups chicken stock and fresh thyme to a boil in a small pot. Add couscous. Put a tight fitting lid on pot and remove from heat. Let stand 5 minutes, then fluff with a fork.  (You can follow the directions on the box of cous cous)
Serve as pictured.


*Feel free to serve over rice, noodles, orzo, whatever!

20 thoughts on “Mustard Chicken with Grapes

  1. Sounds odd at first, but the grapes and mustard provide an interesting (yummy) flavor. It's nice to get a different flavor going on in your mouth every once in a while 🙂

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  2. This sounds really good. I have a whole chicken in the freezer I have GOT to use. I wonder if I can mod this. (I didn't know it was just chefs. I thought Rachel, bless her heart, annoyed everyone.) LOL

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  3. lol you are right. Lots of people are annoyed by her, but they still love her products! The chefs…aint havin it! ha :)I'm sure you could break down a whole chicken and use it for this recipe. Just be sure to cover all sides of all the pieces with flour, the flour of course is what thickens the sauce.

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  4. Loved hearing your commentary on Rachel Ray – as well as the spousal pranks. As much as you might want to dislike her, most of her recipes are good, easy and usually healthy, too. This one looks really good (and I haven't tried it!).

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  5. Exactly, it wasn't an accident that she became what she is today, she's got a lot of great recipes and idea to share. And if you ever have any spousal pranks to share, please feel free to pass them along 🙂

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