Chicken and grapes may sound like an interesting combination but baking at high heat unlocks the essence of tender chicken and the sweetness of the grapes. But the real winner of this dish is the incredible pan sauce! It’s sweet, its savory, its everything you never knew you needed.
For the Grapes & Roasted Chicken:
1/2 pound red or black grapes
4 chicken thighs, bone in skin on
3 cloves garlic, minced
5 cloves garlic, whole
1 sprig fresh rosemary, cut in half
3 sprigs of fresh thyme
2 Tablespoons white balsamic vinegar
salt & pepper
For the Pan Sauce:
3 shallots, thinly sliced
1/4 cup dry white wine
1/4 cup chicken stock
1 Tablespoon unsalted butter, cut into small cubes
splash of lemon
Preheat oven to 450 degrees
Wash and dry grapes and remove stems. Place into a medium to large ovenproof skillet. Add in whole garlic cloves. Toss with olive oil and a pinch of salt.
Combine chicken, minced garlic, rosemary, thyme, salt, pepper, and white balsamic vinegar into a bowl and rub to evenly distribute seasonings.
Evenly place chicken things, skin side up, onto the skilled among the grapes. Roast chicken and grapes for 30 minutes or until chicken is done. During the last two minutes of cooking, turn your oven to broil to crisp up the skin.
Transfer the chicken and 2/3 of the grapes to a plate. Place skillet on the stove top and turn to medium high heat. Add shallots and white wine. Cook, stirring and scraping until wine has reduced and the shallots are soft. Add chicken stock and reduce until sauce has thickened. Remove from heat and incorporate butter slowly. Add salt and lemon to taste.
Serve chicken and grapes with the pan sauce and enjoy!
Keywords: grapes chicken