Roasted Chicken and Grapes

I discovered this recipe online while searching for a way to use up fresh grapes that had become a little too wrinkled to eat.  The original recipe calls for things I didn't have at hand, so I made a few substitutions and it was still absolutely delicious.  This is a very quick and easy recipe, and smells incredibly good while cooking.

Ingredients for Roasted Chicken and Grapes

==========================================

For the grapes:  

• 1/2 lb grapes red, green, or a mix; can be wrinkly
• 1 tsp olive oil
• Pinch of salt 

For the chicken:

• 4-6 chicken thighs boneless, skinless
• 1 tsp garlic powder or can use minced
• 1/2 tsp rosemary or can use fresh sprig
• 1/2 tsp salt
• 1/4 tsp pepper
• 1 TBSP olive oil
• 1 TBSP wine (red or white)

For the pan sauce:

• 1 TBSP onion minced
• 1/4 cup wine white or red
• 1/4 cup chicken stock
• 1 TBSP butter unsalted, cut into 4 small cubes.  Hard margarine is also okay.
• 2 TBSP fresh minced parsley(optional)
• Salt
• Lemon juice  

 

Prepare the Grapes and Chicken

==============================

• Preheat oven to 450F.
• Rinse grapes and remove stems.
• Place in a large ovenproof skillet and toss with olive oil (1/2 tsp) and salt (pinch).
• In a medium bowl, mix together garlic powder (1 tsp), rosemary (1/2 tsp), salt (1/2 tsp), pepper (1/4 tsp), olive oil (1 TBSP), and wine (1 TBSP).
• Add the chicken and use your hands to rub the mixture in gently but thoroughly.
• Nestle the chicken in the pan with the grapes, smooth-side up.
• Bake at 450F for 30 minutes before moving on to the next step.

Prepare the Sauce

=================

• Transfer the cooked chicken and 2/3 of the grapes to a serving dish and keep warm.
• Put the skillet with the remaining juices and grapes on the stove on medium-high.
• Add minced onion (1 TBSP) and wine (1/4 cup).
• Cook until wine has reduced, stirring and scraping the bottom of the skillet until the onion is soft and the pan is clean.
• Reduce heat to medium and add chicken stock (1/4 cup) and boil gently to reduce until sauce is nicely thickened.
• Remove from heat and add butter (1 TBSP) one small cube at a time, stirring between each addition.
• Taste and add a dash of salt; taste and add a dash of lemon juice; taste again and decide to add more salt or lemon juice based on your own preference.
• Stir in minced fresh parsley (if using).
• Spoon sauce over chicken and enjoy!

Original Recipe Link: http://food52.com/recipes/19299-simple-roasted-grape-chicken