from Chef Christian Froelich of Sanders Ridge Winery and Restaurant, Boonville, NC
¼ cup vegetable oil or clarified butter
4 chicken breasts, in airline cut (with skin on and wing drum attached)
Salt and pepper to taste
2 tablespoons chopped onion
1 clove garlic, thinly sliced
1 cup muscadine grapes, halved
2 cups muscadine grape juice
1 cup chicken broth plus some extra
2 tablespoons freshly chopped parsley
4 tablespoons whole butter
Preheat oven to 400 degrees.
Warm an oven-proof sauté pan over medium-high heat and add vegetable oil. While heating, lightly season chicken breasts with salt and pepper.
When oil just begins to smoke, carefully add chicken, skin side down.
Sear until skin is medium golden brown, then turn and immediately reduce heat to medium low. Add onion, garlic, and muscadine grape halves.
Cook until onion and garlic are lightly browned, then add muscadine juice (careful of splatters!).
Place pan in oven for 10–15 minutes, until the thickest part of chicken is 160 degrees. During cooking, check sauce. If cooking dry, add some chicken broth.
Remove pan from oven. (Don’t forget the handle is very hot!) Remove chicken and set aside.
Place pan over high heat and add broth and parsley. Reduce until sauce is a syrupy glaze. Immediately remove from heat and let sit for 30–60 seconds. Add butter, check seasoning, and salt and pepper to taste.
Return chicken to pan and ladle sauce over until well glazed. Serve with rice or roasted potatoes and sautéed local vegetables.