Roasted Chicken & Grapes

I’m always looking for new recipes for healthy, easy weeknight meals and this one from Food52 was a huge success. Red grapes and budget-friendly chicken thighs roast together in the oven until the chicken is golden and a rich sauce forms in the bottom of the pan. The grapes cook in some of the chicken juices and take on a nice savory-sweet flavor that is incredibly addicting. I cooked it all together in my cast iron skillet so clean-up was a breeze (always a plus on a busy weeknight).

Related Recipes:
- Crispy Rosemary-Lemon Chicken Thighs
- Duck with Cherry Port Sauce
- Chicken with Fig & Wine Sauce

Roasted Chicken & Grapes:

• Remove stems from 1/2 lb. of red grapes and toss in a heavy, large skillet with 1 tsp. olive oil and a generous pinch of salt.
• Meanwhile, toss 4-5 bone-in, skin-on chicken thighs with 2 minced garlic cloves, 1 tbsp. olive oil, 1 tbsp. red wine vinegar, 1 sprig of rosemary, salt and pepper.
• Nestle chicken into the grapes, skin-side up, and cook in a 450F oven for 30 minutes, or until cooked through.
• Turn on the broiler for the last 2-4 minutes, or until skin is crispy and golden.
• Remove the chicken and most of the grapes from the pan, place on a plate, and cover with foil.
• Meanwhile, spoon any fat off remaining juices in the pan and place over medium heat.
• Add in 1 minced shallot and 1/4 c. vermouth* and cook for 2-3 minutes.
• Add in 1/4 c. chicken stock and reduce sauce for another minute, then turn off the heat and whisk in 1 tbsp. cold butter and a handful of minced parsley.
• Pour sauce over chicken and serve.

Serves three-four
*Or white wine.