Ingredients
1 onion, finely chopped
14 cup chicken stock
1 garlic clove, minced
12 cup orange juice
6 walnuts, halved
2 tablespoons chopped parsley
6 grapes, halved and deseeded
Method
Sources
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Recipe1M+
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Pull-cord chopper — quick dice onions, garlic, herbs, nuts
Large stock pot — batch stocks, pasta water, lobster, canning
Seal out syn-propanethial-S-oxide — tear-free onion prep
Instantly mince garlic without a knife — self-cleaning basket
Adjustable stand — hold cookbook or tablet at eye level while cooking
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Pull-cord chopper — quick dice onions, garlic, herbs, nuts
Large stock pot — batch stocks, pasta water, lobster, canning
Seal out syn-propanethial-S-oxide — tear-free onion prep
Instantly mince garlic without a knife — self-cleaning basket
Adjustable stand — hold cookbook or tablet at eye level while cooking
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heat some oil in a pan and saute the onion and chicken till it starts to brown nicely. then add the garlic and cook for a minute before adding the stock, orange juice, walnuts and parsley. simmer this for about 20 minutes, till the chicken is nice and soft. then add the grapes and cook for a further 5 minutes. now remove the chicken, walnuts and grapes (leaving the sauce) and brown them in a hot skillet. i use a slotted spoon for this, it makes it nice and easy! while the other things are browning you can reduce the sauce. i turn the heat up and let the water evaporate till about half the volume if left. the amount you want to reduce (and thus the consistency of the sauce) is up to your personal preference. the dish is now ready to serve, enjoy!