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Chicken roasted with red wine and grapes
Chicken roasted with red wine and grapes
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Prep Time:
10 minutes
Cook Time:
40 minutes
Total Time:
50 minutes
Indulge in crispy chicken paired with sweet roasted grapes for a truly irresistible meal.
Ingredients:
  • 2 red onions, cut into wedges
  • 350g large seedless red grapes, cut into small bunches
  • 60ml balsamic vinegar
  • 4 rosemary sprigs
  • 36.40 gm olive oil
  • 8 chicken thigh cutlets (with skin on and bone in)
  • 200ml light red wine (such as pinot noir or merlot)
  • 2 fresh bay leaves (see Notes)
  • Creamy mashed potato, to serve
Instructions:
  • Begin by preheating the oven to 200C. Next, spread onion wedges and grapes in a lightly oiled roasting pan. Drizzle with balsamic vinegar, rosemary, 1 tablespoon of oil, sea salt, and freshly ground black pepper. Roast for 20 minutes or until onions are golden and grapes have softened.
  • Heat one more tablespoon of oil in a heavy-based frypan over high heat and sear the chicken skin-side down until deep golden, which should take about 15 minutes. If available, cover the pan with a splatter guard.
  • Place the chicken, skin-side up, on top of the onion and grapes in the roasting pan. Pour in the red wine, add the bay leaves, and roast for 20 minutes, or until the chicken is perfectly cooked and tender.
  • Plate the chicken, grapes, and onion alongside the mashed potatoes, then generously drizzle with the pan juices and a touch of balsamic vinegar.

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