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Chicken with Muscadine or Scuppernong Grapes

From Statesboro Market2Go

<p>If you&#8217;re looking for a more savory way to use muscadine or scuppernong grapes, consider trying this unique chicken recipe. Pairs well with rice or mashed potatoes. Please consider leaving a picture or comment if you decide to try this recipe!</p>
Source: (Entered by Ariana Giddens)
Serves: 4-6

1 Whole chicken (cut into 10 serving pieces)
1 1/2 teaspoons Salt
1/2 teaspoon Pepper
2 tablespoons Extra-virgin olive oil
5 cups Thinly sliced onion
3 cloves Garlic, thinly sliced
2 tablespoons Dijon mustard
1 Bay leaf
1/2 teaspoon Red pepper flakes
1 cup White wine
3 cups Muscadine grapes
OR scuppernong grapes
Chopped fresh parsley
Rice for serving
OR mashed potatoes.

Step by Step Instructions
  1. Pat the chicken dry, cut it into 10 serving pieces, and season it with salt and pepper. Heat the oil to a medium high heat in a large Dutch oven. Brown the chicken pieces on all sides, then set them aside. Discard all but 1 tablespoon of the oil that's left in the pan.
  2. Add the onions to the pan and cook them for 4 to 5 minutes, stirring occasionally. Next, add the garlic, mustard, bay leaf, and red pepper flakes, stirring them together in the pan for about 30 seconds.
  3. Add the wine and deglaze the pan. Return the chicken pieces to the pan, cover, set to temperature to low, and let simmer for 15 minutes.
  4. Add the grapes to the pan and let the mixture simmer until the chicken has cooked through. Serve with rice or mashed potatoes and sprinkle with parsley.