Harvest Chicken

By Cat Cora - 2006 Fabulous Food Show

Introduction:

Ingredients:

4 6-ounce chicken breasts, with skin

2 cups red grapes, sliced in half

1/2 cup goat cheese

2 cups green grapes

2 teaspoons chopped, fresh thyme

1/4 cup red onion, sliced in half moons

2 1/2 teaspoons kosher salt

2 teaspoons freshly ground black pepper

2 tablespoons of vinocotto, traditional European grape syrup (available at Gallucci's)

1/8 cup champagne vinegar

3/4 cup extra-virgin olive oil

3 ounces pine nuts, toasted

1/4 teaspoon kosher salt

1/8 teaspoon freshly ground black pepper

Instructions:

Preheat oven to 400 degrees.

In a 10-inch saute pan, heat the majority of the oil.  Season the chicken breasts with the salt and pepper.  Stuff the skin with goat cheese.  Add them into the hot pan, skin-side down and sear until golden brown.  Place in the oven, leaving the chicken skin-side down the entire cooking time (10-12 minutes).  This keeps the meat on the bottom from drying out.

While the chicken is cooking, toss the grapes, thyme, red onion, vinocotto, champagne vinegar, remaining oil, salt and pepper in a medium bowl.  Bring the chicken from the oven and place on a serving plate.  Spoon the salsa over the chicken and top with toasted pine nuts.