This relatively quick dish has a fantastic sauce. I used seedless red grapes and the tannins really do make the wine sauce pop. Normally I imagine that a sauce with grapes would be overly sweet, but that isn't the case here. Since I could only buy large bunches of red grapes, I added a few more than the recipe required. The tarragon and splash of vinegar counteract the sweetness of the fruit to create a balanced sauce. I served it with rice pilaf from a box and some simple sauteed green beans with shallots.
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| You can almost see my reflection in the sauce. |
