Harvest Roast Chicken with Grapes, Olives and Rosemary
Harvest Roast Chicken with Grapes, Olives and Rosemary
The saltiness of the olives muted the sweetness of the grapes; the sweetness of the grapes made the overly salty olives delightful; and the rosemary, it’s just home.
Ingredients
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3 pounds (1⅓ kg) chicken parts (thighs, drumsticks, and/or breasts), with skin and bones
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Table salt
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Freshly ground black pepper
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1 tablespoon olive oil
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1 cup (90 grams) seedless grapes
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1 cup (130 grams) pitted Kalamata olives
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2 small shallots, thinly sliced
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½ cup (120 ml) dry white wine
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½ cup (120 ml) chicken broth
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1 tablespoon finely chopped fresh rosemary
Instructions:
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Preheat your oven to 450 degrees with a rack in middle.
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Pat chicken dry, and season generously with salt and freshly ground black pepper.
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Heat oil in an ovenproof 12-inch heavy skillet (use a cast-iron skillet if you’ve got one) over medium-high heat until it shimmers.
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Working in two batches, brown the chicken, skin side down first and turning them over once, about 5 minutes per batch. I like to take a lot of care in this step, not moving the chicken until the skin releases itself and has a nice bronze on it.
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Return the pieces to the pan, skin side up, and surround the pieces with grapes, olives, and shallots.
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Roast the chicken in the oven until it has just cooked through and the juices run clear, about 20 minutes.
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Transfer the chicken, grapes, and olives to a platter, then add wine and chicken broth to the pan juices in skillet.
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Bring liquid to a boil, scraping up any brown bits, until it has reduced by half, for 2 to 3 minutes.
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Strain sauce, if desired, then pour it over the chicken.
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Garnish with rosemary and see how long it takes guests to offer to slurp the sauce up with a spoon.
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