Chicken With Roasted Grapes And Shallots Food

SHEET-PAN CHICKEN WITH SHALLOTS AND GRAPES

Steps:

• Heat oven to 425 degrees. In a large bowl, toss together the chicken with 1 tablespoon olive oil, garlic and za'atar, if using. Season well with salt and pepper. Place the shallots and the grapes on the sheet pan and gently toss with the remaining olive oil and season well with salt.
• Nestle the chicken skin-side up in between the shallots and grapes and lay the thyme sprigs on top of the mixture. Roast for 25 to 30 minutes until the chicken is cooked through and the shallots and grapes at the edges of the pan begin to soften and caramelize.
• Turn the oven to broil and move the oven rack to sit right below it. Remove and discard the thyme sprigs and broil the chicken for 1 to 2 minutes until the skin of the chicken is crispy and golden. Scatter with chopped thyme and season with flaky salt.

CHICKEN WITH ROASTED GRAPES AND SHALLOTS

Steps:

• Preheat oven to 400°F. Gently toss grape clusters, shallots, chopped thyme, and 1 tablespoon olive oil in large bowl to coat. Rub chicken with remaining 1 tablespoon olive oil; sprinkle inside and out with salt and freshly ground black pepper. Place thyme sprigs in cavity. Place chicken in large roasting pan; arrange grape mixture around chicken. Roast until instant-read thermometer inserted into thickest part of chicken thigh registers 165°F and grapes are shriveled, about 1 hour 10 minutes.
• Transfer chicken to platter; let rest 10 minutes. Using slotted spoon, arrange grapes and shallots around chicken. Transfer pan juices to small pitcher; spoon fat from surface of juices and discard. Serve chicken with pan juices alongside.

PAN-ROASTED CHICKEN WITH GRAPES

Steps:

• Preheat oven to 400F
• If making the Ginger Whipped Sweet Potatoes, get them simmering in a pot.
• Heat oil in an oven-proof skillet over medium high heat. Add smashed garlic clove and swirl, to season the oil. Season the skin side of the chicken generously, with salt and pepper, and place skin side down in hot skillet. Season the other side of chicken with salt and pepper, and remove the garlic. Sear skin side until golden and crispy, 6-7 minutes, turning heat to medium. Flip. Place the shallots between the chicken and drizzle with the vinegar. Top with the grape clusters, nestling between and around the chicken. Sprinkle with rosemary and place in the oven for 20 minutes or until internal temp reaches 170F.
• While it's baking, finish making the ginger whipped sweet potatoes.
• When chicken seems done, place skillet back the stove and bring it to a quick simmer (just to make sure juices are cooked.) Spoon the whipped sweet potatoes onto plates, top with crispy chicken and divide shallots and grapes among the plates. Spoon some flavorful pan sauce over everything.
• Enjoy!

RISHIA ZIMMERN'S CHICKEN WITH SHALLOTS

Steps:

• Pat the chicken thighs very dry with paper towels. Sprinkle the flour, salt and pepper over the chicken.
• Melt the butter in a large, heavy-bottomed pot or skillet set over medium-high heat. When the butter foams, cook the chicken, in batches if necessary, until well browned and crisp on all sides. Set aside.
• Add the whole shallots to the pot and sauté them in the butter and chicken fat until they begin to soften and caramelize, about 10 to 12 minutes. Add the wine to deglaze the pot, stir with a large spoon, then add the mustard and tarragon, then the chicken thighs. Cover the pot, turn the heat to low and simmer for 30 minutes.
• Remove the lid, and allow the sauce to reduce and thicken, 15 to 20 minutes.
• Add the cherry tomatoes to the pot, stir lightly to combine and serve immediately.

CHICKEN WITH ROASTED GRAPES AND SHALLOTS

Steps:

• Preheat oven to 400 degrees.
• Gently toss grape clusters, shallots, chopped thyme, and 1 tablespoons olive oil in a large bowl to coat.
• Rub chicken with remaining tablespoons of olive oil, and sprinkle inside and out with salt and freshly ground black pepper.
• Place thyme sprigs in cavity.
• Place chicken in a large roasting pan and arrange grapes around chicken.
• Roast until an instant-read thermometer inserted into the thickest part of the thigh registers 165 degrees and the grapes are shriveled, about 1 hour and 10 minutes.
• Transfer chicken to platter, let rest for 10 minutes.
• Using a slotted spoon, arrange the grapes and shallots around the chicken.
• Transfer pan juices to a small pitcher, skim fat.
• Serve chicken with pan juices alongside.

CHICKEN BREASTS WITH GRAPES

Steps:

• Trim chicken cutlets of all fat. Pound chicken on a flat surface slightly with a mallet. Cut into strips about 1/2 inch wide. There should be about 3 1/2 cups.
• Remove any stems from the grapes, rinse and drain well. Set aside.
• Heat butter in a large, heavy skillet then add chicken. Sprinkle chicken with salt and pepper. Cook over high heat, stirring, so chicken cooks evenly about 3 to 5 minutes. Remove chicken from skillet with a slotted spoon.
• Add shallots; cook briefly. Add wine and any juices that collect around chicken. When the wine has reduced by half, add cream.
• Add grapes and continue cooking 4 to 5 minutes. The mixture should now have a sauce-like consistency. Add salt and pepper to taste.
• Return chicken to skillet and heat through.
• If serving with curried rice, mound rice in center of serving platter with chicken, grapes and sauce arranged around rice.