Autumn Chicken Escabeche with Roasted Apples and GrapesServings: 6Prep time: 15 minutesCook time: 30

Autumn Chicken Escabeche with Roasted Apples and GrapesServings: 6Prep time: 15 minutesCook time: 30 minutesTotal time: 45 minutesSTUFF¼ cup extra virgin olive oil1 ½ pounds boneless chicken breasts, thighs or a mixkosher salt and pepper1 sweet onion, diced2 cloves garlic, smashed2 teaspoons cumin seeds1 ½ cups white wine1 ½ cups apple cider½ cup apple cider vinegar2 jalapeno or fresno chiles, sliced2 bay leaves4 thyme sprigs1 apple, sliced1 ½ cups grapesSTEPSPreheat the oven to 400 degrees F.Heat the olive oil in a large dutch oven or cast iron skillet set over medium high heat. Season the chicken with salt and pepper. When the oil shimmers, add the chicken and sear on both sides until golden, about 3-5 minutes per side. Remove the chicken from the skillet.To the same skillet, add the onion, garlic, and cumin seeds. Cook, stirring occasionally until the onion is fragrant and the cumin seeds toasted, about 8-10 minutes. Slowly pour in the wine, cider, and apple cider vinegar. Bring to a boil over high heat and then reduce to low. Slide the chicken back into the skillet, skin side up, it should be mostly submerged. Add the chile, bay leaves, and thyme. Sprinkle the apples around the chicken and season with salt and pepper. Transfer to the oven and roast for 15 minutes. Remove from the oven, add the grapes and return to the oven for another 10-15 minutes or until the chicken is cooked through.Let the chicken rest 5 minutes and serve with the sauce drizzled over the chicken with the roasted apples and grapes. Enjoy!NUTRITIONCalories 344 kcal -- source link

More pics about