Ingredients

The following ingredients have 4 Servings
  • 1/2 cup buttermilk
  • 900 g 2lb boneless, skinless chicken breasts
  • 1/2 tsp Himalayan salt
  • 1/2 tsp freshly ground black pepper
  • 1 tsp dried oregano
  • 2 cups seedless grapes (cut in half (I used green and red))
  • 1 large onion (diced)
  • 3 cloves garlic (minced)
  • 1-1/3 cup chicken stock
  • 2/3 cup sweet apple cider (or unsweetened apple juice)
  • 2 tbsp Dijon mustard
  • 1/2 tsp Himalayan salt
  • 1/2 tsp freshly ground black pepper
  • 1/4 tsp chili pepper flakes
  • 1 tbsp finely chopped fresh thyme
  • Buttermilk used to marinate the chicken
  • 2 tbsp tapioca starch

Instruction

  • The previous day, place the chicken breasts and buttermilk in a plastic container with fitting lid. Toss the chicken around until it is completely coated, then place it in the refrigerator to marinate until the next day.
  • Remove the chicken from the buttermilk (hang on to that, we'll use it later) let it drip for a few minutes and then and sprinkle it with the salt, pepper and dried oregano.
  • Melt a little bit of cooking fat in a saute pan placed over medium heat. Place the chicken breasts in the hot pan and cook until a nice golden crust forms on both sides, about 5 minutes per side.
  • While the chicken is cooking, mix the chicken stock, sweet apple cider, Dijon mustard, salt, pepper, chili pepper flakes and chopped fresh thyme together in a large glass measuring cup, and then set that aside.
  • As soon as the chicken is browned to your liking, remove it to a plate and then throw the grapes, chopped onion and garlic in the skillet. Give that a quick stir and then add the reserved liquid you just made. Stir well, scraping the bottom of the pan to make sure you get all the brown bits. Bring to a boil and then return the chicken to the skillet; Cover partially, lower the heat and simmer for about 20 minutes, or until the chicken is completely cooked through and the onions and grapes are tender.
  • Mix the tapioca starch with the buttermilk that you used to marinate the chicken and pour that into the skillet. Mix well with a whisk until the sauce thickens and becomes smooth. Don't worry if it appears to be breaking up initially, it will come back together nicely.
  • Simmer for an additional minute or two and serve, garnished with fresh grapes and chopped parsley, if desired!