Chicken with grapes and sweet potato

Chicken with grapes and sweet potato

Total: 1 hr | Active: 35 min.
Nutritional value / people: 716 kcal
, Fat: 42 g
, Carbohydrate: 50 g
, Protein: 31 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

Chicken and grape sauce

1 tbsp olive oil
8 chicken thighs
1 tsp salt
a little pepper
2 red onions, sliced
3 tbsp sage, roughly chopped
250 g red grapes
1 tbsp white flour
¾ dl red port
¼ tsp chilli flakes
salt to taste

Sweet potato mash

800 g sweet potatoes, peeled, chopped
salted water, boiling
3 tbsp olive oil
2 tbsp sage, finely chopped
½ tsp salt
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One shallow baking dish (holding approx. 2 l)

How it's done

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Chicken and grape sauce

Heat the oil in a non-stick pan. Season the chicken, brown over a medium heat for approx. 7 mins. on each side, remove from the pan. Stir fry the onions and sage in the same pan for approx. 3 mins. Add the grapes, cook briefly. Sprinkle with flour. Pour in the port, bring to the boil, reduce slightly, season. Transfer everything to the baking dish, place the chicken on top (skin side up).

To roast in the oven

Approx. 25 mins. in the centre of an oven preheated to 200°C.

Sweet potato mash

Cook the sweet potatoes in salted water for approx. 20 mins. until soft, drain, mash with a fork or potato masher. Combine the oil, sage and salt, mix into the sweet potatoes, serve with the chicken.

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