Rosemary Chicken with Roasted Grapes and Shallots

25/10/2019

As the nights draw in, we are no longer satisfied by plates of milky mozzarella and slices of apricot sweet melon. What we crave now is food that is both cosseting and warming and deeply satisfying.

This mouth watering rosemary chicken is the ultimate autumn comfort dish.

The shallots pair perfectly with the sweetness of grapes whilst tangy balsamic vinegar rounds up the taste making us crave for more.

Serves: 4

Prepare: 15 minutes

Cook: 30 minutes

Ingredients:

  • 4 chicken thighs, skin on, bone in
  • 2 shallots, sliced lenghtways
  • 1 garlic clove, smashed
  • 1 tbsp olive oil
  • 1 tbsp balsamic vinegar
  • 1 tbsp chopped rosemary
  • 400 g seedless red grapes, divided into small clusters
  • salt and pepper to taste

1. Preheat the oven to 200°C/fan or 180°C7gas 6. Heat the oil in the skillet over a medium-high heat. Add the garlic and swirl to season the oil.

2. Season the skin of the chicken generously with salt and pepper, then place skin-side down in the hot skillet. Season the other side of the chicken with salt and pepper, and remove the garlic.

3. Turning the heat to medium, sear the skin until crisp and golden (around six to seven minutes), then flip the chicken.

4. Place the shallots between the chicken and drizzle with the balsamic vinegar. Top with grape clusters, nestled between the chicken.

5. Sprinkle with rosemary and place in the oven for 20 minutes. Once the chicken is cooked, return the skillet to the stove and bring to a quick simmer (to make sure all the juices are cooked).

6. Drizzle the pan juices over each portion of chicken.

Tip: Best served with baked potatoes.

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