Roasted Chicken and Grapes

Roasted Chicken and Grapes

Yes, you read the name of this recipe correctly, it’s chicken with grapes. I know that might seem a little odd but it’s really not much different than chicken with tomatoes (and if Esme were chiming in, she’d remind you that a tomato is also a fruit). The grapes do give a little sweetness (although not as much as you might think) but it’s balanced by the garlic and balsamic vinegar. The whole thing becomes kind of caramel-y and is great served with rice, or our current obsession, pearl cous cous. Esme would like you to know, if you already don’t, that cous cous are just balls of pasta. Can you tell we’re passing through a delightful know-it-all stage? That’s okay, because she’d also tell you that this dinner is delicious!

Chicken & Grapes 4358

photo by Maya Visnyei

Roasted Chicken & Grapes

Prep Time: 5 minutes

Cook Time: 30 minutes

Yield: serves 4

Ingredients

  • 1 Tbsp olive oil
  • 4 chicken thighs
  • 2 shallots, sliced
  • 3 cloves of garlic, minced
  • 3 cups red seedless grapes
  • 1 cup chicken stock
  • 1 Tbsp balsamic vinegar
  • 1 Tbsp brown sugar
  • 2 Tbsp dried thyme

Method

Preheat the oven to 400 degrees.

In a large, oven-safe skillet, warm up olive oil over medium high heat. Brown - but don't worry about cooking through - the chicken thighs, about 3 minutes each side. Remove the chicken from the skillet and place on a clean plate.

Reduce the heat under the skillet to medium and toss in the shallots and garlic. Cook for about 3 minutes until they soften. Add the grapes, stock, vinegar, sugar and thyme and give everything a good stir. Allow the sauce to begin to simmer.

Nestle the chicken pieces into the sauce and place the skillet in the oven. Bake for 20 minutes.

Serve over cous cous, mashed potatoes or polenta.

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