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RECIPES

Our recipes page is a great place for everyone to share recipes using items purchased from the Statesboro Market2Go. The above items and photos were made by Justin at Anthony’s Roots and Jimmy at Scratch Made Catering using items available at the market.

Please feel free to enter your own recipe!

Chicken with Muscadine or Scuppernong Grapes

If you’re looking for a more savory way to use muscadine or scuppernong grapes, consider trying this unique chicken recipe. Pairs well with rice or mashed potatoes. Please consider leaving a picture or comment if you decide to try this recipe!

Source: nanciemcdermott.com (Entered by Ariana Giddens)
Serves: 4-6


Ingredients
1 Whole chicken (cut into 10 serving pieces)      View Available Products
1 1/2 teaspoons Salt
1/2 teaspoon Pepper
2 tablespoons Extra-virgin olive oil      View Available Products
5 cups Thinly sliced onion      View Available Products
3 cloves Garlic, thinly sliced      View Available Products
2 tablespoons Dijon mustard
1 Bay leaf      View Available Products
1/2 teaspoon Red pepper flakes
1 cup White wine
3 cups Muscadine grapes      View Available Products
OR scuppernong grapes      View Available Products
Chopped fresh parsley
Rice for serving
OR mashed potatoes.

Step by Step Instructions
  1. Pat the chicken dry, cut it into 10 serving pieces, and season it with salt and pepper. Heat the oil to a medium high heat in a large Dutch oven. Brown the chicken pieces on all sides, then set them aside. Discard all but 1 tablespoon of the oil that's left in the pan.
  2. Add the onions to the pan and cook them for 4 to 5 minutes, stirring occasionally. Next, add the garlic, mustard, bay leaf, and red pepper flakes, stirring them together in the pan for about 30 seconds.
  3. Add the wine and deglaze the pan. Return the chicken pieces to the pan, cover, set to temperature to low, and let simmer for 15 minutes.
  4. Add the grapes to the pan and let the mixture simmer until the chicken has cooked through. Serve with rice or mashed potatoes and sprinkle with parsley.

Comments

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