Chicken with grapes
Lemon zest and juice can be used in everything from salad dressings to baked goods and drinks. Lemon peel contains an oil that has strong bactericidal properties. In addition, it, like the pulp, is very rich in vitamin C. Zest, taken from a lemon with spirals, is good to use as a decoration for dishes.
Ingredients
Servings 8 servings- chicken weighing 1.5 kg
- butter - 2 tbsp.
- 2 cm piece of fresh ginger
- sugar - 1 tbsp.
- 1 bunch of tarragon
- 1 Art. l. roma
- onion - 1 onion
- 500 g grapes
- salt
- lemon (peel, juice)
Cooking
Step 1
Wash the chicken thoroughly, dry and cut into 8-10 pieces. Remove the zest from lemons with a grater; squeeze juice from the pulp. Mix it with rum, salt and pepper to taste. Pour the marinade over the chicken pieces and leave for 2 hours.
Step 2
Peel the onion and cut into cubes. Peel the ginger root and grate on a coarse grater. Wash the grapes, disassemble into berries. Cut each berry in half, remove the seeds. Wash the tarragon, pat dry with paper towels and chop coarsely. Leave a few branches for decoration.
Step 3
Remove chicken from marinade. Save the marinade. Heat the butter in a frying pan, fry the chicken pieces for 4 minutes. on each side, transfer from the pan to the pan. In the pan in which the chicken pieces were fried, add the onion, ginger, lemon zest and sugar. Cook, stirring constantly, 7 minutes. Add the grapes, pour in the remaining marinade and cook for another 3 minutes.
Step 4
Add sauce and tarragon to the pan with chicken, mix. Put on a small fire and simmer covered for 30 minutes. For 5 min. until ready to season to taste. Serve with rice or stewed vegetables, garnished with tarragon.