Muscadine-braised chicken thighs from Deep Run Roots: Stories and Recipes from My Corner of the South (page 544) by Vivian Howard

  • apple cider (alcohol-free)
  • chicken thighs
  • cinnamon sticks
  • rosemary
  • garlic
  • leeks
  • whole star anise
  • thyme
  • apple cider vinegar
  • chicken stock
  • muscadine grapes

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute Concord grapes for muscadine grapes.

  • stockholm28 on September 20, 2020

    I’m glad I tried this but I didn’t love the dish. The muscadine grape ”sauce” reminds me of a spiced apple sauce. I do agree with TrishaCP that her technique for keeping the skin crispy worked very well.

  • TrishaCP on September 16, 2017

    I loved this dish. It's a bit too time-consuming for a weeknight (in my opinion), but is a great weekend supper dish. The technique for keeping the skin crispy worked absolutely perfectly. I only had about 1 1/2 cups of muscadine grapes, so I supplemented with Concord grapes (an acceptable sub per the book). I also realized at the last minute that I didn't have (non-alcoholic) apple cider, so I went with the alcoholic version (added to the grapes and leeks and cooked a bit to burn off the alcohol) and skipped the apple cider vinegar since my cider was very dry.

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