Aren't they called "raisins" when they get to that stage?
Hee hee!!
Seriously, I'd just fry up an onion, throw in some chicken breasts and a bit of stock or white wine, some thyme, and as it's reducing (boiling like crazy), throw in the wrinkly grapes, and maybe a few pistachios for good measure! Sounds very French, non?
NADINE127 1/11/07 7:52 P
or fat free 1/2 & 1/2
ELAINEHN 1/11/07 4:54 P
Could you substitute fat free evaporated milk for the heavy cream?? ... *NOT* the sweetened condensed milk, but just the canned evaporated type.
Another use for the grapes ... if they're seedless ...toss them in the blender with whatever other fruit, juice, low fat yogurt you have on hand and a bunch of ice and make a smoothie.
MINYAD 1/11/07 4:01 P
WAIT WAIT ... I have a grape recipe .... and yes, its original Rachael Rays ...
I substituted white grape juice for the white wine. The worst part of this is the heavy cream, but I havent figured out how to get around that and still keep the same texture, although I have tried 1/2 and 1/2 and it isnt too bad.
One thing I do to try to help with that is when I am taking it out of the pan, instead of dumping it I mix it to well coat and then use a slotted spoon so a lot of the sauce stays in the pan but there is still enough coating the meat and grapes to make it flavorful. __________________________________________________ Vicki's Favorite Chicken with grapes Recipe courtesy Rachael Ray (Served on CousCous)
Extra-virgin olive oil Coarse salt and pepper 2 tablespoons butter, cut into pieces 1/4 cup all-purpose flour, eyeball it 2 pounds chicken tenders 1/2 cup white wine, eyeball it 2 1/2 cups chicken stock (available on soup aisle in paper boxes), divided 1 cup heavy cream 1/4 cup grainy, stone-ground mustard 1 1/2 cups, about 1/2 pound, seedless red grapes, halved 2 cups couscous 1 tablespoons chopped fresh thyme leaves, stripped
Heat a large skillet over medium to medium high heat; add 2 tablespoons extra-virgin olive oil, 2 turns of the pan, and 2 tablespoons butter to the pan. 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 chicken 7 to 8 minutes until browned. Add wine and scrape up browned bits as wine cooks down and bubbles, 30 seconds. Add 1/2 cup stock to skillet. Combine cream and mustard and add to stock. Add grapes to the pan and turn chicken and grapes to coat and combine with the sauce. Simmer 5 minutes over low heat.
Bring remaining 2 cups chicken stock and remaining tablespoon of 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. Serve tenders and grapes on couscous . ___________________________________________________
MAGIK0731 1/10/07 12:38 P
Oh really? Thanks for checking! If you happen to stumble across it, please let me know or if I do, I will email you.
ILOVEDEVILRAYS 1/10/07 9:57 A
Rachael Ray used them in a recipe with pork chops and it was incredible, but I just searched her site and cannot find it. And of course, I didn't write it down because I would remember it because it was so easy!
MAGIK0731 1/10/07 8:37 A
Hey! Does anyone know what you can do with old grapes that are a little wrinkled but still good?
