roast chicken with Fennel and grapes
Normally I reserve grapes for snack time or at most a coveted and over the top cheeseboard (will post my next one) however I recently cooked up this incredible roast chicken dish that featured red grapes in a big way. It was so unbelievably delicious I’m sharing it as my ingredient highlight this month. Grapes!
I cannot stress how simple this dish is to create. See below for my quick description or check out my video to walkthrough the concept.
Ingredients
Chicken thighs or breast (4 equal sized potions – I halve the breast if large)
Garlic (Approx 1 tablespoon)
Red seedless grapes (halved, approx 2 cups)
Fennel (1/4 of the fennel works well – use bulb and keep tube for veg broth down the line and fronds aside for plating)
Chicken broth (approx 1 cup – fill up to halfway up the chicken in the skillet)
Method
Preheat oven to 400 degrees F.
Oil into Cast Iron Skillet and place on stove at med/high temp (must be cast iron as this beauty is headed for the oven)
Once skillet is hot arrange chicken (thighs or breasts) so no pieces are touching, browning the chicken (approx 4 – 5 min per side)
Once both sides of chicken are browned nicely, remove chicken from skillet and let rest on separate plate
Reduce temp of skillet to low or low/med (make sure to remove the hot skillet from heat to help reduce the heat prior to moving to the next step)
Into the skillet with the garlic and let that cook off (approx 2 – 3 mins)
Add grapes and fennel to skillet and cook off (approx 6 – 10 mins)
Nestle chicken onto the grapes
Add chicken broth (homemade or store bought) to skillet but do not pour onto chicken
Into the oven she goes for 25 mins
Reduce oven temp to 330 degrees F and cook for additional 20 mins. Chicken is ready when internal temp is 165 or feels done!
Add fennel pronds a top the dish + sliced fresh, uncooked red grapes and enjoy!
et voila (in reality I poured that sauce on the plate after I took this photo – could not get enough)
