This dish is a family favorite and one that I grew up having. I remember asking for this once when we were visiting my great grandmother in Santa Maria during my birthday. My sweet mom and grandmother made it for me. It was obviously a good day because I still remember it years later. It's the one my husband requests for our anniversary or his birthday or anytime I ask him what he wants for dinner. If (and I mean if) you have any leftover chicken it is perfect for a salad. Dinner and lunch the next day is good by me.
Pollo El Greco (gf)
4 large boneless, skinless chicken breasts
2 large onions, diced
2 sticks butter
1 cup olive oil
2 cups grapes (different grapes give slightly different flavors, I usually use green grapes)
2 cups pitted olives (about 1.5 to 2 15 oz cans)
2 tsp chopped mint
2 tsp chervil
generous dash salt
generous dash garlic salt
generous dash pepper
Preheat oven to 325 degrees.
Put grapes and olives into a large oven proof casserole dish, at least a 9 by 13 inch pan.
In a large skillet, saute the onions in the butter and olive oil until lightly browned. Pour the onions and olive oil/ butter sauce over the grapes and olives. Sprinkle the spices over the entire dish.
Season chicken with salt and pepper. Brown quickly over medium high heat on both sides. This should take maybe 2 to 3 minutes per side depending on how hot your pan is. You just want a quick sear not any actual cooking. They will finish in the oven. Transfer the chicken to the heat proof casserole dish. I also like to sprinkle a little bit more of the mint, chervil, and garlic salt over the top of my chicken before I put it in the oven.
Bake uncovered for 1 hour.
Note: I cut our chicken breasts in half to make 8 portions. This helps the meat go a lot further and helps us from over eating. It's a great trick for portion control and is a lot easier to do before hand.
Labels: chicken, gluten free