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Baked Chicken `N' Grapes


2 lbs. chicken breasts
1 lb. chicken thighs
2 chicken bouillion cubes
2 cups boiling water
2 tablespoon instant minced onion
1 tsp. salt
1/8 tsp. black pepper
1/2 tsp. thyme
2 tablespoon cornstarch
2 tablespoon water
1-1/2 cups seedless green grapes

Preheat oven to 350 deg. F. Wash chicken pieces; pat dry. Place in large shallow baking dish. Combine bouillion cubes and boiling water. Mix minced onion, salt, pepper and thyme; add to bouillion mixture. Pour over chicken. Bake chicken uncovered 1-1/2 hours, or until tender. Remove chicken to hot serving dish. Combine cornstarch and 2 tablespoons water. Add to chicken liquid in pan. Stirring constantly, cook over low heat until thickened and smooth. Add grapes. Serve with chicken as gravy.




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This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.