The #SundaySupper movement is turning 2 and this week we’re celebrating with a virtual birthday party! I only started participating in early 2013, but it’s one of my favorite blogging events – and has inspired a lot of my favorite recipes. I really love the groups focus on making sure families gather around the dinner table at least once a week.

This week, participants were asked to share a favorite #SundaySupper memory along with their recipe. I was stumped at first, but then I had two great ideas that I had a hard time choosing between! My favorite Sunday Supper memories from 2013 were the two times when I actually sat down and shared a meal with other Sunday Supper participants – once with Carla at the Big Summer Potluck and the second with Nikki and Courtney at Mixed. Both meals were memorable not only for their delicious food, but also for fun conversations and new/strengthened friendships. I ended up making my decision for today’s post based solely on the food. While the kimchi deviled eggs I shared with Carla were out of this world, I really wanted to make a complete meal. So, seafood stew it is! This recipe is based on the amazing bouillabaisse that we had at Mixed, but I dumbed it down a little to make it easier and more accessible (the version we ate there involved fennel pollen, and the only way I’ve ever been able to get ahold of that is by mail.)

This isn’t a traditional bouillabaisse at all, but it definitely gives a nod to the south of France in terms of flavor. Fennel, saffron, and orange zest make the broth nice and bright, while garlic toasts give the meal a rustic, earthy feel. I used a combination of shrimp, scallops, clams, and mussels in my stew, but you can use whatever you like or whatever happens to be on sale. (Using so many types of shellfish may seem indulgent, but you only need about a quarter pound of each so it’s not really that expensive. You can also use frozen seafood to cut costs even more – the shrimp, clams, and mussels I used came packaged together in a freezer bag.)

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Provencal Seafood Stew #SundaySupper

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour

Servings 4

Calories 659kcal

Author Lauren Keating

Ingredients

For the seafood stew:

• 2 tablespoons olive oil
• 2 shallots finely chopped
• 2 stalks celery chopped
• 2 carrots peeled and chopped
• ½ fresh fennel bulb chopped
• 1 white potato chopped
• 4 cloves garlic peeled and minced
• ¼ cup dry white wine
• 4 cups fish stock
• 15.5 ounce can whole peeled tomatoes drained and chopped
• 1 teaspoon dry thyme
• 1 bay leaf
• 1 orange zested
• 1 teaspoon saffron threads lightly crushed
• sea salt and cracked black pepper to taste[br]
• 2 pounds mixed shellfish I used a combination of shrimp, scallops, clams, and mussels
• ¼ cup parsley chopped

For the garlic toasts:

• 1 small baguette about 8-inches
• 2 tablespoons butter softened
• 4 cloves garlic peeled and smashed into a paste
• ⅛ teaspoon cayenne pepper optional

Instructions

• Heat the oil in a 4-quart soup pot set over medium heat. Add the shallots, celery, carrots, fennel, and potato. Cook 10 minutes, or until soft. Stir in the garlic; cook 1 minute. Deglaze the pot with the wine.
• Add the fish stock, tomatoes, thyme, bay leaf, and orange zest. Bring to a simmer and let cook 30 minutes. Season to taste with salt and pepper (the amount of salt needed will vary depending on your stock.)
• Add the shellfish and parsley. Cook, stirring occasionally until the fish is cooked through, about 10 minutes.
• Remove the bay leaf and serve with garlic toasts.[br]

To prepare the garlic toasts:

• Heat the oven to 350ºF.
• Cut the baguette into 1-inch slices and arrange on a baking sheet. Spread each piece of bread with butter. Bake 5 minutes, or until lightly toasted.
• Spread each piece of bread with garlic. Sprinkle with cayenne pepper, if desired. Bake 10 minutes.

Nutrition

Calories: 659kcal | Protein: 46g | Fat: 19.3g | Fiber: 7.1g

• Brioche aux Pépites de Chocolat from Food Lust People Love
• Broccoli, Potato & Cheese Egg Cups from Cupcakes & Kale Chips
• Celebration Strawberry Crepes from The Not So Cheesy Kitchen
• Homemade Brioche from Masala Herb
• Onion Cheddar Cheese Focaccia from Flour On My Face
• Poached Pear Bread from Hip Foodie Mom

Amazing Appetizers and Cocktails:

• Blood Orange Gin Fizz from The Girl In The Little Red Kitchen
• Blue Cheese Walnut Tarts from Magnolia Days
• Caramelized Onion and Mushroom Stuffed Butternut Squash from Small Wallet, Big Appetite
• Cheesy Twists from What Smells So Good?
• Key Lime Pie Martini from girlichef
• Pizza Dip from The Food Army Wife
• Slow Cooker Party Mix from Hot Momma’s Kitchen Chaos

Spectacular Soups and Salads:

• Creamy, Tangy Bacon Salad Dressing from Daily Dish Recipes
• Day at the Beach Healthy Tuna Salad from Shockingly Delicious
• Low Carb Spicy Chunky Vegetable Beef Chili from Yours and Mine Are Ours
• Luscious Fruit Salad from Pescetarian Journal
• Quinoa and Buffalo Chicken Salad from In the Kitchen with KP

Enticing Entrees:

• Carne de Porco Alentejana | Portuguese Pork and Clams from Family Foodie
• Chicken Shami Kebab from Soni’s Food
• Chicken and Rice Dinner in the Crock from Momma’s Meals
• Curried Chicken from The Foodie Patootie
• Healthy Chicken Tetrazzini from Citronlimette
• Imagination Stew from Cindy’s Recipes and Writings
• Orecchiette with Chicken, Brocccoli, Mushrooms and Onions from Kudos Kitchen by Renee
• Runny Egg Risotto from Jane’s Adventures in Dinner
• Sautéed Chicken with Tarragon Cream Sauce plus Arugula, Radicchio and Escarole Salad from Crazy Foodie Stunts
• Spice-Crusted Fish Tacos with Confetti Salsa from The Weekend Gourmet
• Spicy Roasted Squash and Wild Rice Bake from Curious Cuisiniere
• Spicy Shrimp Tempura Rolls from kimchi MOM
• Spinach Proscuitto Macaroni and Cheese with Walnut Topping from Noshing with the Nolands
• Tuscan Chicken Spinach Soup with Roasted Red Pepper from Sue’s Nutrition Buzz

Decadent Desserts:

• Azuki Red Bean Ice Cream from The Ninja Baker
• Banana Pudding Parfaits from Hezzi-D’s Books and Cooks
• Birthday Cake Macaron from A Kitchen Hoor’s Adventures
• Caramel Peanut Butter and Jelly Bars from Pies and Pots
• Chocolate Mousse Torte from That Skinny Chick Can Bake
• Cinnamon Sugar Churros and Chocolate Sauce from Neighborfood
• Crumb Cake Brownies from Table for Seven
• Frozen Chocolate Covered Banana Pops from Ruffles & Truffles
• Gluten-Free Epiphany Cake from Happy Baking Days
• Gluten-Free Vegan Coconut Cookies by Killer Bunnies, Inc
• Happy Birthday Cake Batter Truffles from Take A Bite Out of Boca
• Kahlua Toffee Ice Cream Cake from Webicurean
• Mini Chocolate Bundt Cake with Raspberry Sauce from Peanut Butter and Peppers
• Pineapple Coconut Cupcakes from Basic N Delicious
• S’mores Snack Cake from Alida’s Kitchen

Ratatouille is one of my favorite summertime dishes – the richly layered stew of vegetables is a great way to take advantage of the abundant produce that’s available this time of year. It’s simple to make and incredibly versatile: toss it into pasta, serve it over soft polenta, stir into an omelet, or pile it onto a pita for an impromptu pizza.

Serving ratatouille in a crêpe is something I never would have thought of on my own – the whole concept of savory crêpes is pretty new to me – so you can thank Sara Moulton for this one.

Sara is going to be the keynote speaker at the Food and Wine Conference later this month and this week the #SundaySupper crew is sharing recipes inspired by hers. (I unfortunately can’t attend the conference and I have to admit that I’m a little jealous of my friends who will be there – Sara is one of the first chefs I remember watching on television and I love her straightforward, simple style of cooking.)

Instead of cooking the ratatouille on the stove, Sara came up with the idea of roasting the vegetables. Roasting them concentrates their flavor and makes the ratatouille extra delicious. Plus, you get to add roasted garlic to it, which doesn’t even compare at all to regular old garlic. Although it only takes a few minutes of actual work, roasting the dish does mean that this take a little longer than normal to prepare. Luckily, it’s easy to split to work over two days by making the ratatouille one night and filling the crêpes the next.

If you don’t like goat cheese, try it with feta or mozzarella!

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Ratatouille Crêpes

Prep Time 15 minutes minutes

Cook Time 1 hour hour 30 minutes minutes

Total Time 1 hour hour 45 minutes minutes

Servings 6 servings

Author Lauren Keating

Ingredients

• 1 medium eggplant stem end cut off
• 2 medium zucchini trimmed
• 2 teaspoons kosher salt
• 4 large plum tomatoes quartered
• 1 large red bell pepper quartered
• 1 large onion quartered
• 1 head garlic
• 3 tablespoons extra virgin olive oil
• 2 teaspoons fresh thyme leaves
• ½ cup shredded fresh basil
• 4 ounces goat cheese chrevre, crumbled
• 6 prepared crêpes 9-inch

Instructions

• Cut the eggplant into 1-inch cubes and the zucchini into 1/4-inch-thick slices. Toss with 2 teaspoons salt and place in a large colander. Set a plate on top and place the colander inside a large bowl or in the sink. Set aside at room temperature and drain for 30 minutes. Transfer to a clean kitchen towel and gently squeeze out as much moisture as possible.
• Heat the oven to 450°F. Add the eggplant, zucchini, tomatoes, bell pepper, and onion in a shallow roasting pan large enough to fit all of the vegetables in one flat layer. Cut a 1/4-inch slice off the root of the head of garlic and place the garlic in the center of a large square of foil. Drizzle with 1 tablespoon of the oil and season with salt and pepper. Bring up the corners of the foil and crimp to seal tightly. Drizzle the remaining 2 tablespoons olive oil over the vegetables and add the thyme; season with salt and pepper and place in the oven with the wrapped garlic on the oven rack next to the roasting pan. Roast, stirring often, until the onions are browned around the edges and the peppers are crinkly, about 45 minutes.
• Transfer the roasted vegetables to a large bowl and cool. Unwrap the garlic and cool. Finely chop the vegetables; stir in the basil. Pull the garlic apart and squeeze the pulp from the individual cloves onto the vegetables; stir well. Crumble in the goat cheese. Season to taste with salt and pepper.
• Spoon about 1/2 cup of ratatouille into each crepe. Serve at room temperate or place on a baking sheet and crisp in a 350°F oven for 30 minutes.

Is anyone else having a really hard time wrapping their head around the fact that it’s Memorial Day weekend already? Where have the first five months of 2013 gone?! Based on the weather, I don’t think Mother Nature isn’t quite ready for the unofficial kickoff to summer either – it’s about 45 degrees outside and pouring rain. Gross. (It’s ok, I’m not ready for summer anyway – I need to lose a few pounds first! If you’re in the same boat and want some extra motivation, consider joining my diet bet so we can cheer each other on!)

This weekend, the Sunday Supper gang is celebrating summer with a picnic theme. I’m really excited about this theme because I LOVE picnics! We try to go on as many as we can each summer – either at SPAC or Tanglewood or just at the park. They range from super casual, with sandwiches grabbed from Subway at the last minute, to more elaborate affairs with cold fried chicken or “fancy” sandwiches (my favorite has prosciutto, soprasetta, smoked mozzarella, roasted red peppers, and asparagus). There’s just something about eating outside that makes food taste so much better!

This week I decided to make a recipe that I’ve been dying to try for forever: Salmon in a Jar from Dorie Greenspan’s book, Around My French Table. Now that I’ve tasted it, I’m kicking myself for not trying it sooner! This is classic bistro food, with succulent cured salmon and creamy boiled potatoes swimming in seasoned olive oil.

It takes a little advance planning – you’ll need to start the salmon the night before – but it’s otherwise effortless and the results are well worth it. This meal is pure decadence, the kind of meal that you’ll happily sit over for hours. And, since you prepare and serve the dish in jars, it’s very portable – perfect for a picnic! Serve it with crusty bread and some tangy olives and pickles to balance out the fatty fish and oil. A little champagne or prosecco doesn’t hurt either. (my picnic basket always, always, always includes a bottle of wine!)

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Salmon in a Jar (#SundaySupper)

Don't be scared off by the amount of olive oil in this recipe – you don't actually eat it, so almost all of it will be left once your meal is done. It's also incredibly flavorful, so go ahead any use it to season other dishes throughout the week. [br]Serve this with a selection of pickles and olives to help cleanse your palate and balance out the fatty fish. It's the perfect excuse to visit your nearest grocery store's olive bar!

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Total Time 25 minutes minutes

Servings 2 -4

Calories 489kcal

Author Lauren Keating

Ingredients

• ½ pound salmon fillet skinned
• 2 tablespoons kosher salt
• 1 tablespoon sugar
• ½ pound small yellow potatoes
• 20 coriander seeds
• 20 peppercorns
• 4 bay leaves halved
• 8 fresh thyme sprigs
• 1 small carrot peeled and thinly sliced
• 1 small onion thinly sliced

olive oil

• 3 teaspoons white vinegar
• Lemon wedges and crusty bread for serving

Instructions

• Slice the salmon into 6 pieces and place in s small dish. Add the salt and sugar, turning to coat each piece of salmon evenly. Cover tightly and refrigerate overnight. In the morning, the salmon will be deep pink and very firm. Run under water to wash off the brine.
• Bring a large pot of salted water to a boil. Cook the potatoes until they are soft and can be pierced easily with a fork – about 10 minutes. Drain.
• Add half the salmon to a pint-sized canning jar; and half the potatoes to a second jar. Add some carrot, onion, and spices to each jar and top with a second layer of salmon or potatoes. Top with remaining vegetables and spices. Pour in olive oil enough olive oil to cover the ingredients. Add the vinegar to the jar with the potatoes. Cover both jars and refrigerate at least 6 hours.
• Serve at room temperature with lemon wedges and crusty bread.

Notes

Adapted from Around My French Table. [br]Nutrition information is an estimate calculated assuming each person will eat about 1 tablespoon of olive oil.

Nutrition

Calories: 489kcal | Protein: 28g | Fat: 28g | Fiber: 4g

Salads and Slaws:

• Bacon Ranch Potato Salad from Juanita’s Cocina
• Caprese Spinach Salad from Small Wallet, Big Appetite
• Chicken Chopped Salad from Table for Seven
• Cold Pea Salad  from Shockingly Delicious
• Creamy Potato Salad with Roasted Pears, Cilantro and Romano Cheese from Gourmet Drizzles
• German Potato Salad from The Girl in the Little Red Kitchen
• Hawaiian Cole Slaw from Curious Cuisiniere
• Italian Chopped Salad from Hezzi-D’s Books and Cooks
• Kale Pasta Salad from Hip Foodie Mom
• Mediterranean Pasta Salad from Peanut Butter and Peppers
• Mizeria (Polish Cucumber Salad) from From Fast Food to Fresh Food
• PA Dutch Pepper Cabbage from Cindy’s Recipes and Writings
• Pineapple Slaw from I Run For Wine
• Spaghetti Salad from Country Girl in the Village
• Tortellini Pasta Salad from Supper for a Steal

Sandwiches and Mains:

• Avocado Chicken Salad Sandwich from Momma’s Meals
• Caramelized Onion, Goat Cheese, and Tomato Sandwich from Magnolia Days
• Grilled Bratwurst and Onion Open-Face Sandwiches from The Urban Mrs
• Grilled Chicken Sandwiches with Green Goddess Sauce from Foxes Love Lemons
• Herbs-Garlic and Parmesan Croissants from Basic N Delicious
• Indian Spiced Chicken Drumsticks from Soni’s Food
• Japanese Picnic Bento Box from The Ninja Baker
• Mini Chicken Salad, Avocado and Cheese Subs from Big Bear’s Wife
• Moroccan Fried Chicken from MarocMama
• Pepper, Spinach and Goat’s Cheese Quiche from Happy Baking Days
• Picnic Basket Buttermilk Fried Chicken from Noshing with the Nolands
• Salmon in a Jar from Healthy. Delicious.
• Smoked Trout Deviled Eggs from The Wimpy Vegetarian
• Spam Musubi fromKimchi Mom

Desserts:

• Apricot Oat Nut Bars from Pies and Plots
• Chocolate Dipped Rice Krispie Treat Pops from In The Kitchen With KP
• Cocoa Cupcakes with Chocolate Buttercream from That Skinny Chick Can Bake
• Fruit Salad from The Not So Cheesy Kitchen
• Fruit Salad with Honey Port Drizzle from Family Foodie
• Loaded Butterscotch Bars from Vintage Kitchen
• Nathan’s Cookies from What Smells So Good?
• Peanut Butter Rice Crispy Treat Truffles from Chocolate Moosey
• Shandy Popsicles With Raspberries from Ruffles & Truffles
• Texas Sheet Cake with Pecan Frosting from Food Lust People Love
• Triple Chocolate Punch Bowl Cake from Neighborfood

Drinks:

• Fresh Limeade with Chia Seeds from girlichef
• Pineapple Sangria from Growing Up Gabel
• Strawberry Basil Lemonade from The Messy Baker Blog
• Strawberry Lemonade from Gotta Get Baked
• Top 10 Wines for Picnic #SundaySupper from ENOFYLZ Wine blog
• Watermelon Agua Fresca from Daily Dish Recipes

I don’t know how I managed to make it through 20-some years of life without trying cassoulet, but once I did there was no looking back.

This turkey and white bean cassoulet recipe is one of my absolute favorite comfort foods recipes, and I’ve been making it a few times each fall and winter for the past several years.

It’s so warm and cozy! I adore the flavor that fresh rosemary and thyme give the fragrant tomato soup that binds this dish together.

Ingredients for cassoulet

Cassoulet, named for the traditional casserole dish it was cooked in, traditionally includes white beans and a variety of meats that can differ from region to region.

Most cassoulet recipes call for a combination of duck confit, pork and pork sausages, and dried tarbais beans (also known as cassoulet beans).

This recipe uses canned beans to speed the cooking process up and swaps out the duck for roast turkey or chicken. Poultry adds a great flavor and protein boost to the cassoulet and is much easier to find (not to mention less expensive) than duck.

Using roast poultry also means that this recipe is a great way to use up leftover Thanksgiving turkey or scraps from a roast chicken. If you do want to use duck confit in yours, here’s a great recipe for Instant Pot duck confit.

Many recipes for cassoulet call for a sprinkling of seasoned breadcrumbs or be scattered over the top. While breadcrumbs add a crispy element that can be a nice addition to the dish, they aren’t traditional. Leaving them off keeps the recipe gluten free, and I promise you won’t miss them!

Cooking cassoulet

This dish takes a little longer to make than most of my recipes, requiring about 20 minutes of active time and an hour or so in the oven, but with a little planning, it can definitely be made on a weeknight. Go ahead and make a double batch — it tastes even better the next day.

Cassoulet shouldn’t be soupy — it’s a thick stew. In fact, you might be tempted to add some liquid before you transfer the pan to the oven because it will look pretty dry. Don’t worry, the vegetables continue to release liquid as they cook, resulting in a perfectly thick tomato sauce.

What to serve with turkey cassoulet

Cassoulet is an all in one meal, so you don’t need to serve it with anything. I usually just plate it up and pour myself a glass of red wine.

Some people serve cassoulet with crusty bread, like a baguette, to help sop up every bit of sauce. The dish is pretty starchy on it’s own though, so I usually skip that.

If you really want to serve something with your cassoulet, a simple green salad with a tangy vinaigrette is a nice way to cut through the rich flavors and help cleanse your palate.

More gluten-free recipes you’ll love:

• 
  Spicy Air Fryer Edamame
• 
  Honey Roasted Carrots with Feta and Pistachio
• 
  Air Fryer Roast Beef

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Cassoulet with White Beans, Sausage & Turkey

Carrots add a subtle sweetness to the rich tomato sauce that flavors this dish and lemon zest mixed with the breadcrumbs on top adds a nice burst of bright flavor! Who new a simple bean stew could taste so decadent?

Course Gluten-Free

Cuisine French

Prep Time 15 minutes minutes

Cook Time 1 hour hour 20 minutes minutes

Total Time 1 hour hour 35 minutes minutes

Servings 4

Calories 424kcal

Author Lauren Keating

Ingredients

• 1 Tablespoon olive oil
• 3 links sweet Italian sausage cut in half
• 4 cloves garlic minced
• 1 small onion chopped
• 1 ounce pancetta diced
• 2 carrots diced
• 6 plum tomatoes roughly chopped
• 2 sprigs fresh rosemary minced
• 2 springs fresh thyme chopped
• 1 pinch crushed red pepper flakes
• 1 can 15 ounces Great Northern beans (or similar white beans), drained
• 1 cup chopped roast turkey or chicken preferably dark meat

Instructions

• Heat your oven to 350ºF.
• Heat the olive oil in a large, oven-proof skillet (I like cast iron) over medium heat.
• Add the sausage and cook until deeply browned on each side, about 8 minutes. . Remove the sausage, leaving the drippings in the pan.
• Add the garlic and onion and cook in the sausage drippings until they begin to soften — about 5 minutes. Add the pancetta and carrot and cook for an additional 5 minutes, until the pancetta begins to crisp up and the carrot begins to soften.
• Add the tomatoes, rosemary, thyme, and pepper flakes. Cook, stirring occasionally to help break down the tomatoes, for about 10 minutes. Stir in the beans.
• Stir the turkey or chicken into the stew. Top with sausages.
• Transfer the skillet to the oven and bake for 45-60 minutes or until the sauce is thick and the top layer of beans is lightly browned and slightly crisp.
• Let sit for 15 minutes prior to serving.

Nutrition

Serving: 1/4 Recipe | Calories: 424kcal | Carbohydrates: 19g | Protein: 38g | Fat: 22g | Saturated Fat: 7g | Polyunsaturated Fat: 13g | Cholesterol: 107mg | Sodium: 451mg | Fiber: 5g | Sugar: 4g

Chicken and grapes – it sounds like something that you would feed your five year old for dinner. But trust me when I say that this meal is greater than the sum of its parts. The chicken is browned and then braised in wine until it’s fall-off-the-bone tender. The pan juices are made into a delicious sauce enriched with a touch of cream and plenty of fresh thyme. And then there are the grapes – when heated, they transform into tiny morsels of juicy perfection that are the perfect balance of sweet and bitter.

I first had the idea of cooking with grapes over the summer. I must have seen it somewhere because shortly after I first started thinking about it, food + wine magazine featured a recipe with roasted grapes. That was closely followed by an issue of fine cooking that has a whole section on cooking with grapes! As great as the idea seemed, I was always distracted by the fresh, seasonal produce that was available. Grapes seemed silly! Until now. In the dead of winter in upstate New York, produce – especially fruit – is scarce, but grapes seem to be a constant. So I gave it a try, and my only complaint is that I shouldn’t have waited so long!

This dish is based on a recipe from fine cooking that I chose not only for its use of grapes, but also for its use of gewurztraminer – a sweet-ish white wine from Germany, similar to riesling. I have a few bottles of this that I picked up at Trader Joe’s forever ago. I typically prefer dry red wines, so while I do enjoy this wine, its not usually the first thing that I reach for. In this dish though, it was perfect. You could easily substitute riesling or even a sauvignon blanc if you prefer – I would stay away from chardonnay though, as the oaky flavor will overpower the delicate sauce.

Oh yeah, the sauce. Um, it’s incredible! You’ll want to eat every last drop, so I recommend making a side dish that will sop it up nicely. I made Israeli couscous, which went perfectly (I cooked it simply in chicken stock). Rice or mashed potatoes would also work well.

Braised Chicken with Grapes

• 1 Tbs olive oil
• 3 chicken quarters (or 6 pieces legs and/ or thighs)
• 1 cup green seedless grapes
• 1 small onion, chopped
• 2 cloves garlic, chopped
• 1 cups guwurztraminer or other semi-sweet white wine
• 1 cup chicken stock
• 2 Tbs fresh thyme, chopped
• 1/4 cup heavy cream
• 1 tsp arrowroot powder
• kosher salt and cracked black pepper

Heat the oil in a large pan over medium heat. Add the chicken to the pan, and sear on each side until golden brown – about 10 minutes. Remove chicken from pan and set aside.

Pour off any fat that has accumulated in the pan. Return to the heat and add the grapes. Cook, stirring occasionally, until softened – about 2 minutes. Remove and set aside.

And the onions to the pan and cook until softened. Add the garlic and cook until soft. Pour in the wine and simmer until reduced by about half.

Return the chicken to the pan. Add the broth and thyme. Cover and let simmer until the chicken is very tender and separates easily from the bone – about 20 minutes. Remove chicken from the pan.

Increase the heat to high and bring the liquid to a boil. Let boil for 5 minutes, or until it begins to reduce. In a small bowl, whisk together the cream and the arrowroot. Whisk into the pan sauce. Add chicken and grapes back to the pan and cook a minute or two until the grapes are heated through and the sauce is slightly thickened. Season to taste with salt and pepper.

(The skin will be soft – I recommend removing it prior to eating)

Serves 6.
Approx. 150 calories, 7.8 grams fat, 0.5 grams fiber, 9.2 grams protein (calculated with chicken skin)