Another great dish is organic chicken, this is almost comfort food but better.
Accompany with a salad of bitter greens and a mild bleu cheese dressing and roasted potatoes with garlic — Cue very nice kitchen music!
Ingredients
3/4 lb red or black seedless grapes
3/4 lb green seedless grapes
4 T cold unsalted butter
1/4 cup minced chives
Kosher salt/pepper
Directions
Heat oven to 375 and on a parchment-lined pan put 1/2 of the grapes.
Roast for 1 hour, turning after 30 minutes (they will be wrinkled and golden).
Meanwhile, in a processor puree the remaining grapes until smooth.
Strain through a chinois pressing skins to release all of the juice from the skin.
In a heavy pan, melt 1/2 of the butter over high heat.
Sprinkle chicken with salt and pepper and cook for about 4 minutes per side.
MANAGE YOUR HEAT – do not scorch!
Add strained puree and simmer until chicken is cooked. Juice should be syrupy.
Remove chicken to platter.
Whisk the remaining butter into the sauce and cook over high heat for 1 minute.
Add roasted grapes and heat through.
Pour sauce with grapes over the chicken.
Sprinkle with chives and serve immediately.