Saturday, February 2, 2013

Roast Chicken with Grapes and Olives

Smitten Kitchen

Ingredients

  • 3 pounds chicken parts (thighs, drumsticks, and/or breasts), with skin and bones
  • Table salt (I used kosher)
  • Freshly ground black pepper
  • 1 tablespoon olive oil (or enough to coat your skillet)
  • 1 cup seedless grapes
  • 1 cup pitted Kalamata olives
  • 2 small shallots, thinly sliced
  • 1/2 cup dry white wine
  • 1/2 cup chicken broth
  • 1 tablespoon finely chopped fresh rosemary (optional)

Instructions

  1. Preheat your oven to 450 degrees with a rack in the middle. Pat chicken dry, and season generously with salt and freshly ground 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. Take your time here: the browner the chicken, the better the dinner will be.
  2. Return the pieces to the pan, skin side up, and surround the pieces with grapes, olives, and shallots. Roast the chicken in the oven until it has just cooked through and juices run clear, about 20 minutes. Transfer the chicken, grapes, and olives to a platter, then add wine and chicken broth to the pan juices in the skillet. Bring liquid to a boil, scraping up any brown bits, until it has reduced by half, for 2 to 3 minutes. Strain sauce, if desired, then pour it over the chicken. Garnish with rosemary, if you have it, and (quoting Deb): “see how long it takes guests to offer to slurp the sauce up with a spoon.”

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