In honour of Dionysus, the God of the vine, prepare this chicken braised in red wine and fresh grapes!
The last sacrificial flame to the Olympians may have been extinguished nearly two thousand years ago, but their influence lingers on; and Greek mythology continue to inspire artists and writers to this day. The fantastical tales of gods, heroes, and mythical creatures first captured my imagination as a child. Today I look to those ancient yet familiar tales as inspiration for our Greek mythology inspired feast!
Greek mythology states that it was Dionysus who first taught man to make wine from grapes. One of the great Olympians, Dionysus, or Bacchus, ruled over agriculture, vegetation, the vine, and of course, wine-making. There were many festivals or bacchanals in his honour and his retinue included the Maenads, female followers of Dionysus who were driven into a drunken and ecstatic frenzy during his rites. Without Dionysus our lives would be dull indeed!
Dionysus … the first deity of the gods at the banquets where guests wear beautiful garlands? He holds this office, to join in dances, to laugh with the flute, and to bring an end to cares, whenever the delight of the grape comes at the feasts of the gods, and in ivy-bearing banquets the goblet sheds sleep over men.
Euripides, The Bacchae, 375
This slow braised chicken recipe uses both wine and grapes to honour the god of the vine. I also took inspiration from Ancient recipes to create this dish. There are no known Ancient Greek cookbooks surviving today but we do have recipes from Ancient Rome which used many of the same ingredients and techniques as their Hellenic neighbours. Many savoury dishes were flavoured with wine, olive oil, vinegar, and honey. Bursting with sweet grape flavour and a hint of tang, this dish is the perfect entrée for your next Bacchanalia!
Ingredients
Wine: Any dish dedicated to the god of wine and frenzy should start with wine! Choose a light and fruity red wine for this dish. I used a fruity Pinot Noir with this dish. Although you could use a white wine if you prefer.
Grapes: I used a seedless red grape here but you could choose your favourite grape instead. I found that the braising process leached most of the flavour and colour out of the grapes so I like to use half for braising and add the remaining grapes just before serving.
Chicken: I like using bone-in chicken thighs for braising but chicken legs would work well too. If you prefer to use chicken breasts then reduce the cooking time to prevent overcooking.
Red wine vinegar: A splash of vinegar adds a balancing acidity to the sauce. Balsamic or apple cider vinegar would also be good options.
Honey: The Ancient’s loved honey and used it in sweet and savoury recipes alike. Honey adds a hint of sweetness to the sauce.
Rosemary: Use fresh rosemary sprigs if possible.
How to make Wine and Grape Braised Chicken
Sear the chicken
Preheat the oven to 400°F. Pat the chicken thighs dry and season with kosher salt and pepper. Heat a braiser or other oven safe skillet over medium high heat. Add olive oil to the braiser. Place the chicken thighs skin side down in the braiser. Sear the chicken until the skin is crispy and golden brown. If they stick to the pan, keep cooking, the skin should release from the pan once it’s cooked and crispy.
Flip the chicken thighs over and sear on the other side until golden brown. Remove the chicken to a plate and set aside. Remove all but a tablespoon of fat from the braiser.
Make the braising liquid
Lower the temperature to medium and add the shallots. Sauté for 2 to 3 minutes until the shallots are softened. Gather the garlic, red wine vinegar, honey, and wine so they are ready to be added quickly.
When the shallots are softened add the minced garlic. Sauté for another minute and then add both the red wine vinegar and honey. Stir together, scraping up the browned bits from the pan. Add the red wine and chicken broth.
Braise the chicken
Return the chicken to the braiser along with any juices. Add half of the grapes to the pan along with the sprigs of fresh rosemary. Cover and bake for 30 to 40 minutes until the chicken is fully cooked and tender.
Finish the sauce and serve the Wine and Grape Braised Chicken
Remove the chicken to a serving platter. Scoop out the cooked grapes and rosemary with a slotted spoon and discard. Bring the sauce to a simmer and allow to reduce slightly. Add the remaining grapes. Taste and adjust the flavour if needed. You may want to add a splash of red wine vinegar or a drizzle of honey to create a balanced sweet and tangy flavour. Season with kosher salt and pepper.
Make a slurry with the cornstarch and water. Add to the cooking liquid and simmer until slightly thickened. Return the chicken to the brasier and nestle in the sauce and grapes. Serve the chicken with the sauce and grapes and spooned over. Enjoy!
More Greek Mythology Inspired Recipes
- Hestia: No Knead Bread with Garlic and Rosemary
- Aphrodite: Scallops with Saffron Vanilla Beurre Blanc
- Aphrodite: Sparkling Rhubarb Rose Cocktail
- Athena: Briam with Whipped Feta, Olives, and Pita
- Athena: Homemade Pita Bread
- Athena: Herb Marinated Olives
- Poseidon: Lemon Ouzo Seafood Salad
- Sirens: Sea Foam Cocktail
Wine and Grape Braised Chicken
Ingredients
- 6 chicken thighs bone-in, skin-on
- 1 tbsp olive oil
- kosher salt and pepper
- 2 shallots finely diced
- 2-3 garlic cloves minced
- 2 tbsp red wine vinegar
- 2 tbsp honey
- 2 cups red wine such as Pinot Noir
- 1 ½ cups chicken broth
- 3 cups red seedless grapes divided
- 4-5 sprigs fresh rosemary
- 1 tbsp cornstarch
- 1 ½ tbsp water
Instructions
- Preheat the oven to 400°F. Pat the chicken thighs dry and season with kosher salt and pepper. Heat a braiser or other oven safe skillet over medium high heat. Add olive oil to the braiser. Place the chicken thighs skin side down in the braiser. Sear the chicken until the skin is crispy and golden brown.
- Flip the chicken thighs over and sear on the other side until golden brown. Remove the chicken to a plate and set aside. Remove all but a tablespoon of fat from the braiser.
- Lower the temperature to medium and add the shallots. Sauté for 2 to 3 minutes until the shallots are softened. Gather the garlic, red wine vinegar, honey, and wine so they are ready to be added quickly.
- When the shallots are softened add the minced garlic. Sauté for another minute and then add both the red wine vinegar and honey. Stir together, scraping up the browned bits from the pan. Add the red wine and chicken broth.
- Return the chicken to the braiser along with any juices. Add half of the grapes to the pan along with the sprigs of fresh rosemary. Cover and bake for 30 to 40 minutes until the chicken is fully cooked and tender.
- Remove the chicken to a serving platter. Scoop out the cooked grapes and rosemary with a slotted spoon and discard. Bring the sauce to a simmer and allow to reduce slightly. Add the remaining grapes. Taste and adjust the flavour if needed. You may want to add a splash of red wine vinegar or a drizzle of honey to create a balanced sweet and tangy flavour. Season with kosher salt and pepper.
- Make a slurry with the cornstarch and water. Add to the cooking liquid and simmer until slightly thickened. Return the chicken to the brasier and nestle in the sauce and grapes. Serve the chicken with the sauce and grapes and spooned over. Enjoy!