GRAND RAPIDS, Mich. (WOOD) April is National Organ Donor Month. Donated organs save lives. That is the case with Chef Oliver Hale. He is a two-time kidney recipient after living with kidney failure for years. “Chef O” loved to cook and play tennis before his organ transplant. That gift of life helped him continue with his passions, participating in cooking competitions and even on the U.S. Transplant Olympics team.
Chef O now specializes in healthy, low-salt recipes that are still delicious. He uses herbs, spices, wines, and juices to flavor his foods and make them healthy. Chef O will be honored by Senior Meals on Wheels at a fundraiser at Williams Kitchens and Baths on May 27.
Chicken with White Wine Grape Sauce
- ¼ cup flour
- 1 teaspoon black pepper
- 4 (5 oz.) boneless, skinless chicken breast
- 3 Tablespoons olive oil
- ¼ cup white wine or apple juice
- ½ cup low sodium chicken stock
- 1 teaspoon dried thyme
- 1 cup red or green seedless grapes
Combine flour and pepper, lightly dust chicken. Saute chicken in oil in a large saute pan, cook until golden brown on both sides. Add remaining ingredients except grapes. Cover and simmer on low heat, 10 minutes. Transfer chicken to platter. Add grape to sauce and cook for 2 minutes, stirring constantly. Pour sauce over chicken and serve with rice pilaf (recipe below).
Rice Pilaf with Cranberries
- ¼ cup apple cider
- 1 ½ cups cranberry juice
- ½ cup chopped onion
- 1 cup rice
- ½ cup dried cranberries
- ½ cup dry white wine
Plump the cranberries in the wine for about 20 minutes. Bring the apple cider, juice, onions to a boil in a medium sauce pot. Add rice and cover the pot tightly, and cook in a 350°F (175°C) oven until the rice is tender and has absorbed all the liquid, about 30 minutes. Combine both rices and the plumped cranberries.