Napa Valley Chicken with Grapes and a White Wine Sauce

  By melanieamorim  

June 26, 2016


1 whole chicken, butchered

1/2 a large red onion, rustically sliced

1 1/2 Cups red grapes (350 grams) sliced in half lengthwise

1 Cup chicken stock

1 Cup white wine

3 cloves of garlic, diced

1/4 Cup balsamic vinegar

2 Tbsp herb and garlic blend

salt and pepper to taste

2 lemons, sliced width-wise


1Preheat your oven to 350 degrees. Divide the chicken into wings, legs, and breasts, and lay out in a large dutch oven with enough space so that they don’t touch. Spill your sliced grapes, onions, and garlic into the dutch oven, and then pour the white wine and chicken stock over everything. Lay the lemon slices over your chicken, and tuck some underneath the chicken skin too! Sprinkle your herbs, salt and pepper over your dish, cover, and place in your oven for 30 minutes.

2When your 30-minute timer goes off, remove your cover, and turn your oven to 400 degrees, and bake for another 20-30 minutes until the biggest piece of chicken is at least 155-160 degrees.

3I like the breast meat, and a five-ounce portion (I was hungry) is about 215 calories. This is a portion a little bigger than a deck of cards. A third of a cup of the grapes, red onions, and sauce is about 40 calories, so 255 calories total. I paired this with my Fall Harvest Risotto (stay tuned for the recipe next week!) for a HUGE plate of food that left me stuffed, at only 408 calories total. Yes, that is correct! Fool your family (and your brain) into thinking you are having something really decadent, but still keep it trim.


0 Reviews

All fields and a star-rating are required to submit a review.