Four Step Chicken with Roasted Pearl Onions and Grapes on a Bed of Black Rice

Four Step Chicken with Pearl Onions and Grapes

This is my first post! How exciting! I have a huge list of recipes to try in my bookmarks, so many in fact that I embarked on mission I called recipe card project. While my hands were cramping up, I found Cookmarked and have been happily using that ever since.

One thing I had been DYING to try Melissa D’Arabian’s Four Step Chicken, ever since I sat in bed watching  The Next Food Network Star season 5 in bed after a wisdom tooth removal with a newborn. It looked so painlessly easy, but I never did, because she dredges her chicken in flour and I am gluten intolerant.

The other day I was in a local health food store and picked up a single serving packet of Pamela’s Pancake and Baking Mix, and I had an idea. I quickly looked up the recipe, and I knew I had to make it.

The accompaniment was a bit of a challenge. I had no idea what to put in the sauce and I came upon a beautiful recipe from Sunday Suppers and I just knew.

Four Step Chicken

Melissa D’Arabian

  • Salt and pepper some chicken. Toss in a bag with some flour until well coated. Add oil to a skillet, and cook chicken on both sides until done. Take chicken out of pan and set aside until ready to use again.
  • Add aromatics to the pan and saute.
  • Add liquids, deglaze the pan and reduce liquids by half.
  • Add a little butter to the sauce and whisk in. Return chicken to the pan and cook until warmed through, making sure to coat with sauce.

Roasted Pearl Onions and Grapes

20 oz red pearl onions
1/3 cup Balsamic Vinegar
1/4 cup water
2 tablespoons sugar
1 tablespoon unsalted butter
1 bay leaf
1 1/2 cups seedless grapes (about a 1/2 pound)

  • Preheat the over to 425 F with the rack in the middle.
  •  Blanch your onions (unpeeled) in boiling water for 2 minutes. Drain and transfer to an ice bath, and then peel them + cut off root ends.
  • Bring onions, vinegar, + water to a simmer in an oven proof heavy skillet with butter, sugar, bay leaf, 1/2 teaspoon of salt + 1/4 teaspoon pepper, stirring until sugar has dissolved. Cover and simmer for 3 minutes. Uncover skillet + transfer it to the oven. Roast onions, stirring once or twice until most liquid has evaporated (15-18 minutes). Stir in grapes and roast, stirring once or twice until liquid glazes onions + grapes (5-8 minutes). Discard bay leaf. Serve !

That’s it! Well, kinda. I had to make changes to make these recipes work together. After cooking 4 ounces of chicken dredged in two tablespoons of Pamela’s Mix and placing it in the microwave to keep it warm (no heat, this is a trick from my mother-in-law,) I added the half a cup of pearl onions, a little garlic and some rosemary. Once they had cooked a little I added a four ounces of chicken stock which turned out to be a bit much, a tablespoon of balsamic vinegar and an ounce of white wine. I placed them in the oven for the time listed on the Sunday Suppers recipe. I added the grapes cooked them for the time listed on the recipe, added a quarter tablespoon butter and then added the chicken back to the sauce. Cooked a little longer and layered it on my plate.  It just served me. Kiddo wanted Chicken Nuggets.

I tossed the two on top a half and half mix of brown and black rice, and it was love.

Subtle and sweet, the addition of rosemary really complemented the dish. Garlic was a good add in, too. Chicken tasted a bit like pancake before the sauce was added, then it tasted AMAZING.  The recipe for the onions and grapes was time consuming and it took a little more work than I would like to put in on a normal weeknight. For a weekend though, I think this could be a real crowd pleaser. Since I changed the recipe quite a bit I think the most fair thing to do in this situation is just say it was lick the plate good, and I will be making it again! I literally did lick the plate.


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Filed under Chicken, gluten free

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