Roasted Chicken Thighs with Sherried Grapes and Watercress is an unusual dish. The high heat of the oven caramelizes the grape skins, yielding a sweet-tart fruit.

National Chicken Council - USPOULTRY

Are you back in the dinner grind yet? Summer is officially over and those pesky fall demands are upon us, including coming up with meals that don’t bore everyone to death. And with all this cursed rain, we can’t even do it on the grill.

In the search for new recipes, I limited myself to chicken. It’s easy to cook and not too expensive and generally pleases everyone. It’s conventional and non-threatening yet versatile and can assume the taste of whatever flavor package we add to it. I turned to the National Chicken Council and the U.S. Poultry & Egg Association whose very mission is to get nice recipes out there so people can go buy all that white meat. Here’s what I found.

Two of them involve wok cooking, a relatively easy method that will get dinner on the table fast. A wok’s round-bottom shape provides uniform heat distribution, ensuring a quick cooking time, as long as you keep the heat on the high side.

Chicken and Sugar Snap Pea Curry is a spicy dish that features boneless, skinless chicken breasts in a curry sauce made by sautéing onion, curry powder, chili powder, diced jalapeño pepper and ginger along with canned tomatoes and coconut milk. How exotic yet easy to try. Serve over basmati rice and add steamed carrots or zucchini, or grilled eggplant.

Chipotle Chicken with sweet onion and cabbage tacos is full of Southwest flair. Serve the chicken on warmed tortillas, along with black beans and rice.

There are two recipes for special occasion meals: Cheddar-Crusted Chicken Breasts with Grapes and Apples in Grand Mariner Sauce and Brined and Roasted Chicken with Lemons. I like them for a Saturday night gathering or Sunday dinner with the family.

Two other chicken dishes showcase the fruits of fall and are low in calories. They come from the 2006 cookbook The Skinny: How to Fit Into Your Little Black Dress Forever. Melissa Clark and Robin Aronson (a Providence native) are the co-authors.

Roasted Chicken Breasts with Rosemary Apples is a simple and relatively quick dish (30 minutes), perfect for weeknight cooking.

A slightly more unusual dish is Roasted Chicken Thighs with Sherried Grapes and Watercress. The high heat of the oven caramelizes the grape skins and condenses their juices, yielding a sweet-tart fruit.

Two other recipes are adapted from Recipes: A Collection for the Modern Cook (Harper Collins) by entertaining expert and cookbook author Susan Spungen.

For not your average roasted chicken but one with Asian flavors, there’s Roasted Lemongrass Chicken. Simply add white or brown rice to soak up the pan juices.

Pancetta Chicken with Lemon Fries is a nice way to serve boneless, skinless chicken breasts in an elegant way. The side dish only requires you to slice baking potatoes into French-fry size pieces, toss with olive oil, salt and pepper and additional sage leaves, and bake 30 minutes.

Happy fall cooking.

CHEDDAR-CRUSTED CHICKEN BREASTS WITH GRAPES AND APPLES IN GRAND MARNIER SAUCE1

CHEDDAR-CRUSTED CHICKEN BREASTS WITH GRAPES AND APPLES IN GRAND MARNIER SAUCE

Rice and Barley with Almonds (recipe follows)

6 chicken breast halves, skinless and boneless

1 medium onion, quartered

1/2 teaspoon dried sage

1 1/2 cups chicken broth

4 cups water

2 cans beef consommé

2 tablespoons dark brown sugar

1/2 cup orange marmalade

1/4 cup cornstarch, dissolved in 1/4 cup cold water

3 tablespoon butter

3 red apples, cut into wedges (Rome or McIntosh apples preferred)

1/2 cup shredded cheddar cheese (with orange color)

30 red seedless grapes

3 tablespoons Grand Marnier

Put rice and barley on to cook as directed.

Preheat broiler.

In a large saucepan over medium-high heat, bring to a boil quartered onion pieces, sage, chicken broth and water. Add chicken; bring to a simmer and cook 2 minutes. Cover pan and remove from heat. Let stand 10 minutes. Remove chicken breasts to a plate; cover to keep warm. Discard broth mixture.

In large saucepan over medium-high heat, warm beef consommé, brown sugar, orange marmalade and cornstarch-water mixture. Bring to a slow boil, stirring constantly. Remove sauce from heat and set aside.

In medium heavy skillet over medium heat, melt butter. Sauté apple pieces until just browned, about 5-7 minutes. Set aside.

Spray baking sheet with nonstick cooking spray. Pat chicken breasts dry with paper towel and arrange on baking sheet. Sprinkle each chicken breast with cheddar cheese; place under heated broiler just enough to melt and brown the cheese, about 2 minutes.

To serve, place barley and rice on plate. Top with chicken breasts. Reheat sauce to a boil; stir in apple wedges, grapes and Grand Marnier. Spoon sauce over chicken breasts and barley-rice.

Serves 6.

Nutrition information — per serving (with Rice and Barley with Almonds): 890 calories; 30 grams fat; 10 g saturated fat; 108 g carbohydrate.

— Adapted from Cookwise: The Secrets of Cooking Revealed by Shirley Corriher, Morrow Cookbooks.

ROASTED CHICKEN THIGHS WITH SHERRIED GRAPES AND WATERCRESS1

ROASTED CHICKEN THIGHS WITH SHERRIED GRAPES AND WATERCRESS

8 chicken thighs, bone-in and skin-on (about 3 pounds)

2 cloves garlic, halved

3 tablespoons extra-virgin olive oil, divided

1 teaspoon salt, divided

1 teaspoon black pepper, divided

2 pounds red, green or black seedless grapes (or combination)

1/4 cup plus 2 tablespoons sherry vinegar

2 tablespoons unsalted butter, melted

1 teaspoon sugar

2 bunches watercress, stems removed

Preheat oven to 450 degrees. Rub each chicken thigh all over with a piece of garlic clove. Place chicken thighs in large bowl and toss with 2 tablespoons olive oil; season with 1/2 of the salt and 1/2 of the black pepper. Transfer chicken to one side of a large, rimmed baking sheet.

In medium bowl, toss together grapes picked from the stems, sherry vinegar, butter and sugar. Season grape mixture with remaining salt and pepper. Spread grapes out on the other half of the baking sheet.

Place chicken and grapes in the oven and roast, tossing grapes occasionally with wooden spoon, until chicken skin is crispy and juices run clear when pierced with a fork, about 30 minutes.

In medium bowl, toss the watercress with remaining tablespoon of olive oil. Arrange watercress on a platter or on individual serving plates; place chicken on top. Spoon grapes over chicken and serve.

Serves four.

Nutrition information — per serving: 630 calories; 33 grams fat; 10 g saturated fat; 44 g carbohydrate.

— Adapted from The Skinny: How to Fit Into Your Little Black Dress Forever By Melissa Clark and Robin Aronson.

BRINED AND ROASTED CHICKEN WITH LEMON1

BRINED AND ROASTED CHICKEN WITH LEMON

1 whole chicken, 3 1/2 to 4 pounds

1/4 cup sugar

1/2 cup salt

2 tablespoons butter

2 lemons, thinly sliced

4 sprigs rosemary

2 tablespoons olive oil

1/2 teaspoon salt

1/2 teaspoon black pepper

In large stock pot, combine sugar and salt. Add 8 to 10 cups of water and stir until dissolved. Place chicken in pot. (If chicken isn’t submerged completely with water, add additional water just until the chicken is covered.) Cover pot and place in refrigerator for 24 hours.

In large frying pan over medium heat, melt butter. Add lemon slices and cook, turning occasionally, until lemons begin to caramelize and turn light golden, about 10 to 15 minutes. Remove from pan and set aside to cool.

Preheat oven to 400 degrees.

Using paper towels, dry chicken thoroughly. Using fingers, carefully separate the skin from the flesh of the chicken by running fingers over breast and thigh. Do not tear skin of chicken. Insert lemon slices underneath the skin of the chicken, placing them over the breast and thigh. Place rosemary inside the cavity of the chicken. Brush chicken with olive oil and season outside well with remaining salt and black pepper.

Place chicken in oven and bake until it begins to take on color, about 15 minutes. Reduce heat to 350 degrees and continue to cook until juices run clear when a skewer is inserted into the thickest part of the thigh, or until meat thermometer registers 180 degrees, about one hour to one hour and twenty minutes more (depending on size of bird).

Remove from oven and let rest 10 minutes before serving.

Serves 4.

Nutrition information — per serving: 600 calories; 40 grams fat; 12 g saturated fat; 2 g carbohydrate.

— Adapted from More Cooking in

the Wine Country by Joanne Weir.

RICE AND BARLEY WITH ALMONDS1

RICE AND BARLEY WITH ALMONDS

1 cup almond slivers

1 tablespoon canola oil

2 cups chopped onions

1 cup brown rice

1 cup barley

8 dried apple slices (diced)

4 cups chicken stock or water

2 tablespoons butter

In oven warmed to 350, toast almond slivers until browned, about 2-3 minutes. Remove from oven and set aside. In heavy pot or saucepan with lid, warm canola oil. Add onions; sauté until soft, about 7-10 minutes. Add rice, barley, apples, stock or water and butter. Stir well and bring to a boil. Cover and cook at low simmer 35 minutes. Gently toss with fork; stir in almond slivers.

ROASTED LEMONGRASS CHICKEN1

ROASTED LEMONGRASS CHICKEN

1 (4 pound) chicken

2 stalks lemongrass, peeled and sliced

1 shallot, thinly sliced

2 cloves garlic, sliced

2 tablespoons sugar

1/2 teaspoon red pepper flakes

1 teaspoon salt

2-inch piece ginger, peeled and cut into small chunks

2 tablespoons vegetable oil

2 tablespoons Thai fish sauce

1 tablespoon low-sodium soy sauce

In food processor, combine lemongrass, shallot, garlic, sugar, red pepper flakes, salt, ginger, vegetable oil, Thai fish sauce and soy sauce. Process well, about 2 minutes. Place chicken in zipper-top plastic bag and pour marinade over, making sure it is well-coated. Refrigerate chicken for at least 8 hours or overnight.

Preheat oven to 350 degrees. Remove chicken from bag, reserving marinade. Place chicken in roasting pan and place in oven. Roast for about 1 hour 30 minutes, basting two or three times with reserved marinade, until chicken is golden brown. Chicken is done when thermometer inserted into thickest part of the thigh registers 180 degrees. Let chicken rest for 10 minutes before serving.

Nutrition information — per serving: 540 calories; 31 grams fat; 8 g saturated fat; 2 g carbohydrate.

Serves 4.

— Adapted from Recipes: A Collection for the Modern Cook by Susan Spungen (Harper Collins).

CHIPOTLE CHICKEN, SWEET ONION AND CABBAGE TACOS1

CHIPOTLE CHICKEN, SWEET ONION AND CABBAGE TACOS

1 pound chicken tenders, halved

For the stir fry:

1 large onion, halved and sliced (about 2 cups)

2 tablespoons canola oil

1/2 teaspoon hot pepper sauce

1 teaspoon ground cumin

1 teaspoon salt

1/4 teaspoon black pepper

1 tablespoon lime juice (from half of lime)

For the tacos:

2 cups packaged coleslaw mix

1/2 cup cilantro leaves

1 ripe avocado, sliced thin

1/2 cup fresh salsa

12 (8-inch) soft flour tortillas, warmed using package directions

1/2 cup sour cream

In wok, heat oil over high heat. Add onion and cook, stirring and tossing, for 5 minutes or until onion is translucent. Add hot pepper sauce, cumin, salt, pepper and chicken. Continue stir-frying for 5 to 7 minutes, or until chicken is just cooked through. Add lime juice and remove from heat.

To serve, place a small amount of the chicken and onion mixture in the middle of a warm tortilla. Top with coleslaw mix, cilantro, avocado and salsa. Add dollop of sour cream; fold both sides of tortilla over the ingredients.

Makes 6.

Nutrition information — per serving: 550 calories; 23 grams fat; 6 g saturated fat; 60 g carbohydrate; 26 g protein.

PANCETTA CHICKEN WITH LEMON FRIES1

PANCETTA CHICKEN WITH LEMON FRIES

6 chicken breast halves, boneless and skinless

1 teaspoon salt, divided

1 teaspoon black pepper, divided

18 slices pancetta, sliced very thin

16 sage leaves

4 large baking potatoes

1 lemon, cut in half

4 tablespoons olive oil, plus more for drizzling

1/2 cup dry white wine

1 cup chicken stock

Place chicken breasts on flat work surface and sprinkle with 1/2 teaspoon salt and 1/2 teaspoon pepper. On the top side of one breast, place one slice of pancetta over the lower portion of the breast, wrapping it snuggly to adhere. Place a sage leaf on the center of the breast and wrap the upper portion with a second slice of pancetta. Turn breast over and wrap a third slice over the back of the breast. Repeat with remaining chicken, transferring pieces to a plate as you go. (Chicken can be made in advance up to this point. Wrap tightly in plastic wrap and refrigerate until needed.)

Preheat oven to 450 degrees. Position one oven rack in lower third of oven and other rack in upper third. Slice potatoes lengthwise into ¼-inch to ½-inch slices; then cut slices into ¼-inch-thick fries. Toss potatoes, lemon halves, four tablespoons olive oil, 10 sage leaves, and remaining salt and pepper in a large bowl until well-coated. Arrange potatoes in single layer on large baking sheet; place on lower rack of oven. Bake 15 minutes. Gently stir potatoes, return to oven and bake until browned on all sides, about 30 minutes more.

While potatoes are cooking, heat large skillet over high heat until very hot. Drizzle pancetta-wrapped chicken with oil and place in pan, sage leaf side down. Cook chicken over low heat until pancetta is brown, about 5 minutes. Turn chicken over; transfer pan to upper rack of oven and roast for 15 minutes, until cooked through.

Remove chicken from pan, transfer to plate and set aside. Add wine to pan and stir to deglaze, over high heat. Cook until wine is almost evaporated. Add chicken stock. Continue to cook until liquid is reduced by half.

Transfer chicken and potatoes to large serving platter. Squeeze juice remaining in lemon halves over potatoes. Serve with pan juices on the side.

Serves 6.

Nutrition information — per serving: 490 calories; 17 grams fat; 3.5 g saturated fat; 44 g carbohydrate.

— Adapted from Recipes: A Collection for

the Modern Cook by Susan Spungen.

CHICKEN AND SUGAR SNAP PEA CURRY1

CHICKEN AND SUGAR SNAP PEA CURRY

1 1/2 pounds boneless, skinless chicken breasts

2 tablespoons canola oil

1 tablespoon ground coriander

2 cups sugar snap peas

For the sauce:

1 tablespoon canola oil

1 onion, diced (about 1 cup)

1 tablespoon curry powder

1 teaspoon chili powder

1 teaspoon jalapeño pepper, minced

1 teaspoon fresh ginger, minced

1 (14 ounce) can diced tomatoes, drained

1 (14 ounce) can light coconut milk

2 teaspoon salt

1/4 teaspoon black pepper

Slice chicken breasts thinly.

In medium saucepan over medium-low heat, warm 1 tablespoon canola oil. Add onion, curry powder, chili powder, jalapeño pepper and ginger. Cook, stirring occasionally, until onion is translucent, about 4 minutes. Add drained tomatoes, coconut milk, salt and pepper. Increase heat to medium high and bring mixture to a boil; lower heat to simmer and cook until sauce has thickened, about 10 minutes. Remove from heat and set aside.

Add 2 tablespoons canola oil to a wok and place over high heat. When oil is hot, add chicken slices and coriander, stirring constantly. Cook chicken until almost done (about 5-7 minutes) and add sugar snap peas. Continue to cook, stirring, 3 minutes.

Combine chicken and curry sauce mixture; simmer 3-5 minutes to blend flavors. Serve over rice.

Serves 4.

Nutrition information — per serving: 410 calories; 22 grams fat; 9 g saturated fat; 17 g carbohydrate; 37 g protein.

ROASTED CHICKEN BREASTS WITH ROSEMARY APPLES1

ROASTED CHICKEN BREASTS WITH ROSEMARY APPLES

4 chicken breast halves, boneless and skinless

1 clove garlic, halved

1 tablespoon extra-virgin olive oil

1/2 teaspoon salt

1/4 teaspoon black pepper

2 tablespoons olive oil

4 large Granny Smith apples, coarsely chopped (about 5 cups)

1/4 cup white wine

2 sprigs rosemary

Preheat oven to 400 degrees. Rub each chicken breast with piece of garlic. Drizzle chicken with olive oil; season with salt and pepper. Transfer to baking sheet, place in oven and roast until juices run clear, about 20-25 minutes.

While chicken is cooking, prepare apples by warming olive oil in medium saucepan over medium-high heat. Add apples, wine and rosemary and cook, stirring, until apples are golden brown and soft, about 15 minutes. (If pan becomes dry before apples are soft, add a tablespoon of water and keep cooking.) Remove rosemary sprigs.

Arrange chicken on large platter or on individual plates and spoon apples on top. Serve hot.

Serves 4.

Nutrition information — per serving: 350 calories; 13 grams fat; 2.5 g saturated fat; 26 g carbohydrate.

— Adapted from The Skinny: How to Fit Into Your Little

Black Dress Forever By Melissa Clark and Robin Aronson.

gciampa@projo.com