Sweet grapes, salty olives, rosemary, wine…. sounds divine. Add chicken baked in this combination with some crusty bread to mop up the juices and sauce. Even better, it all bakes in one pan. Simple, easy, delicious.
Just the comfort food needed on a cold Sunday on January.
Harvest Roast Chicken with Grapes, Olives, and Rosemary
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Serves: 4
Ingredients
- 3 pounds (1 1/3 kg) chicken thighs with skin and bones
- Table salt
- Freshly ground black pepper
- 1 tablespoon olive oil
- 1 cup (90 grams) seedless grapes
- 1 cup (130 grams) pitted olives (I used a mixture of green and black)
- 1 medium red onioons, thinly sliced
- 1/2 cup (120 ml) dry white wine
- 1/2 cup (120 ml) chicken broth
- 1 tablespoon dried rosemary
Instructions
- Preheat your oven to 450 degrees with a rack in middle.
- Pat chicken dry, and season generously with salt and freshly ground black pepper. Heat oil
- in an ovenproof 12-inch heavy skillet over medium- high heat until it shimmers. Working in two batches, brown the chicken, skin side down first and turning them over once, about 5 minutes per batch. Important: take a lot of care in this step, do not move the chicken until the skin releases itself and has a nice bronze on it.
- Return the pieces to the pan, skin side up, and surround the pieces with grapes, olives, and onions, rosemary, wine, and chicken broth..
- Roast the chicken in the oven until it has just cooked through and the juices run clear, about 20 minutes.
Inspired by Smitten Kitchen
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Harvest Roast Chicken with Grapes, Olives, and Rosemary