• Recipes
• Second course
• Pilaf
• Vanilla bean and green grape chicken with vanilla scented pilaf

This recipe is all about the layering of delicate flavors - white wine, vanilla, green grapes and chicken. The grape flavor is layered in the white wine, white wine vinegar, green grapes, and golden raisins in the pilaf. The vanilla is layered in the simmering of a whole vanilla pod, the vanilla seeds scraped into the sauce and a gentle whiff of pure vanilla extract steamed into the rice. <br /> <br />A few weeks ago we had guests from the south of France and, as is usual in our house, the talk turned to food. Our guest told me of his favorite recipe - rabbit simmered in white grape juice, with fresh green grapes stirred in just before serving. I was intrigued, and my mind started playing with ways to adapt this recipe for my family. Since I didn't have easy access to rabbit, I used chicken breasts, but I'm sure chicken thighs would work equally well. I substituted vanilla for the herbs included in the French version, and I used white wine instead of the grape juice. I also added a touch of white wine vinegar and honey to brighten the sauce without overpowering the delicate vanilla flavor. The grapes, stirred in at the last minute so they are just heated through, really add a pop of freshness to the chicken. <br />My French guest usually serves his rabbit dish with rice or pasta, but I wanted to mirror the essence of the vanilla in a rice pilaf. It is a perfect accompaniment to this chicken dish, but tastes wonderful on its own and would be great with many other dishes as well. I can just eat it by the bowlful! <br />To really amp up the layering in this dish, serve the meal with the same wine you used for cooking it. Make sure it's a light fruity wine - I like a Sauvignon Blanc. <br />(This dish could also be made alcohol-free by using grape juice like my French friend does.)

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