Chicken with grapes,
tarragon & wine

For a sauce with a fruit-forward flavor, use wine instead of stock or broth to make the sauce.  Here's how.

3 boneless, skinless chicken thighs
1 tablespoon vegetable oil
2 tablespoons butter
2 medium shallots, diced
2 cloves garlic, minced
3 teaspoons fresh, chopped tarragon
1 cup seedless grapes, cut in half
1 cup Villa Milagro Delicado wine
½ cup heavy cream
green onion garnish

Heat the oil in a large skillet.  Cut the chicken into ½ inch cubes.  Lightly brown the chicken – 4-5 minutes. Remove and set aside.  Add the butter and shallots to the skillet and cook until the shallots are limp.  Add the garlic, tarragon and grapes and cook 1-2 minutes.  Blend in the wine and cook until reduced to half. (this concentrates the flavors).  Blend in the cream.  Return the chicken to the skillet and simmer for 2-3 minutes.  Garnish with snips of green onion.

Serve over brown rice or pasta with a tossed green salad and a glass of Villa Milagro Delicado wine. Delicioso!