Vineyard Chicken

Written by Laurie Vengoechea

for the Recipe Swap Challenge that I am participating in.

(Potatoes recipe my own and added to the original recipe)

This dish is made with simple ingredients of chicken, dark red grapes, walnuts, shallots and fresh rosemary, with the addition of a sherry cream sauce made by de-glazing the pan at the end of the cooking process. The aroma is beautiful, just like a freshly opened bottle of a wine tickling your nose with it's bouquet of spice and citrus with woodsy undertones.. you'll be tantalized with the fragrance of grapes stewing in sherry wine and rosemary. For an adaptation to veganizing this recipe, there are some beautiful large squashes that I have used in place of the meat. You can also use coconut butter and coconut cream to replace the dairy. :) I hope you enjoy my vineyard country style chicken! Laurie Vengoechea

Ingredients 3-4 lb. Roasting chicken cut in halve, or Pheasant Salt Freshly Ground Black Pepper Red Pepper flakes Olive oil 1 cup chicken stock 5-6 Sprigs of fresh Rosemary 2 large Shallot thinly sliced *1-1/4 cups seedless dark red or black grapes 1/4 cup walnut halves 4 tbsp. butter White wine or Sherry Whole cream Preparations Prepare your bird by cutting it in half so it lays flat. Season chicken or pheasant all over with salt and pepper. In large dutch oven or skillet, brown chicken on both sides in a few tablespoons of olive oil. Pour chicken stock on bottom of pot. Add ½ cup sherry, *1 cup grapes, 4 sprigs of rosemary, shallots and walnuts. Dab with a few teaspoons of butter. Cover and cook on low heat for approximately 30-45 minutes, till chicken is cooked through. (cooking time depends on size of bird)

Remove chicken to a serving platter. Pour remaining liquid through a fine mesh sieve and set aside. There will be approximately 1-½ cups liquid. In pot used to cook chicken, add 2 Tbs. of butter gently removing trimmings from bottom of pot. Add reserved liquid that you previously strained. Add ¼ cup of cream and the reserved 1/4 cup of grapes. Season with freshly ground black pepper and salt if needed. Let simmer for 7 more minutes till grapes soften up a bit. Taste, if needed add a bit more sherry. Pour sauce over chicken. Dress with remaining rosemary.


I will let you know the changes I made to the recipe as you will notice the sauce will be a different colour and consistency to the sauce in my photos.

When making the sauce, I actually added some of the cooked grapes into the strained liquid and blitzed them in a processor.

I only added 1 tsp of butter (not 2 tbs) to the sauce.

I used lactose free cream as I react to whole cream.

I added the 1/4 cup of reserved uncooked fresh grapes at the end as a side dish and not in the sauce.

Baked Potatoes (my own recipe and added as a side dish)

4 medium size white potatoes

olive oil

fresh rosemary leaves

sea salt


Wash and cut into large chunks the potatoes. Add them to a bowl and drizzle with plenty of extra virgin olive oil to coat. Then season with remaining ingredients. Spread over lined baking dish and bake at 190C fan forced for 40 minutes or until golden and cooked.

Serve Vineyard Chicken on platter with sauce drizzled over the top, potatoes on the side and fresh grapes.

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