The Chicken Chronicles: Stuffed Grape Leaves

[ 0 ] March 14, 2012 |

Stuffed Grape Leaves

1 package Gold ‘n Plump 90/10 Ground Chicken (*found at local Targets around the D.C. area)
1 cup Feta Cheese
1 large onion
2 cloves garlic (*finely diced)
Kosher Salt (*to taste)
Pepper (*to taste)
Olive Oil
10-12 Grape Leaves (*I used the bottled grape leaves making it easier to clean)

Carefully remove the grape leaves from the jar and unroll. In a large bowl, run cold water over the leaves to remove the brine. Drain and set aside. In a medium skillet, add in 2 tbsp. olive oil and bring to medium heat.  Add the onions and Gold ‘n Plump ground chicken to the skillet, cook until meat is browning and onions become translucent. Add the garlic to the skillet and season mixture with salt and pepper. Remove from heat and spoon mixture alongside the feta cheese into individual grape leaves. Roll the grape leaves into a cigar shape and fold in ends (*Google has multiple good resources for rolling grape leaves). Bake in the oven at 325 degrees for about 5-10 minutes or until leaves are just about to crisp. Serve.

*Johnna’s tip: I love ground chicken and Gold ‘n Plump’s ground chicken was tender enough to mesh well with my grape leaves. Grape leaves are sensitive and tear easily so it’s important that whatever you put inside not to have a rough abrasive texture. I also decided to think outside the box with my Gold ‘n Plump ground chicken, why not play with grape leaves?? Instead of sticking to the safety net of old spaghetti or chili, pair your ground chicken with grape leaves.

*Johnna’s 2nd tip: I paired with a rice vinegar sauce that literally took me two minutes- 1 part rice vinegar, freshly chopped cilantro, 1 dash of worchestshire sauce and 1 clove (diced) garlic. Serve.

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Category: chicken, Product Review, Various Cooking Styles

About the Author ()

Johnna French is a Harlem NY native with deep roots in Panama, Washington, DC and North Carolina. All four places have heavily influenced her life and the foods she loves today. After graduating Howard University School of Law and beginning her life as a young professional in the city she was led to start Johnna Knows Good Food in November 2007 to keep family, friends and colleagues updated on where to go and what to eat while dining in the nation’s capitol. French, who still practices law, leads a team of three writers to cover the ever expanding Washington, DC food scene. French has been featured in print and television, appearing in Washingtonian Magazine and is a regular contributor to various local TV affiliates including WUSA 9, FOX 5 DC and WJLA (ABC Affiliate) News Channel 8. During the 2016-2017 football season, Johnna aired on Comcast Sports Mid-Atlantic (CSN) show, Redskins Life, as the weekly tailgate host. Johnna is currently a regular contributor to the FOX Baltimore Weekend morning show.

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