Description
Chicken and grapes, a skillet-sharing odd couple.
Ingredients
Scale
- 1 pound red or green grapes
- 6 pieces chicken, drumsticks and thighs
- 2 tablespoons olive oil
- 2 tablespoons red wine vinegar
- 1 clove garlic
- 3 sprigs rosemary
- Salt and pepper
- 2 tablespoons shallot, minced
- 1/4 cup white wine (Riesling recommended)
- 1/4 cup chicken stock
- 1/4 cup heavy cream
- Fresh parsley for serving, chopped
Instructions
- Preheat oven to 450 degrees F.
- Toss grapes with a tablespoon of olive oil and pinch of salt and place in a cast iron skillet.
- Place chicken pieces in a large bowl and cover with the remaining oil, red wine vinegar, garlic, rosemary, and salt and pepper.
- Rub the seasonings into the chicken.
- Settle the chicken pieces snugly among the grapes in the skillet and roast in the oven for 35 minutes.
- Remove the chicken and grapes from the pan to a plate and discard all but a tablespoon and a half’s worth of the fat in the skillet.
- Over medium heat, add in the minced shallot and cook until soft.
- Add in the white wine and chicken stock and cook until reduced.
- Finally, lower the heat and add in the heavy cream, reducing until thick.
- Serve this sauce over the chicken and grapes and garnish with parsley.
- Prep Time: 5 mins
- Cook Time: 45 mins