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Harvest Roast Chicken w/ Olives, Grapes and Rosemary
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Brief Description
Yummy chicken!! Perfection!
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Main Ingredient
Chicken
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Category: Poultry
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Cuisine: American
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Prep Time: 25 min(s)
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Cook Time: 20 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Notes:
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Posted By: mamakjking
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Posted On: Oct 06, 2013
Number of Servings:
Ingredients:
- 3 pounds - Bone-in, skin-on chicken parts (thighs, drumsticks and/or breasts)
- - Kosher salt
- - Freshly ground black pepper
- 1 tablespoons - Olive oil
- 1 cups - Seedless grapes
- 1 cups - Pitted kalamata olives
- 2 - Shallots Sliced
- 1 tablespoons - Fresh rosemary Chopped
- 1/2 cups - Dry white wine
- 1/2 cups - Chicken broth
Directions:
1. Preheat oven to 450.
2. Pat chicken dry and season generously with salt and pepper. Warm oil in a heavy, ovenproof 12-in. skiller (cast-iron if you have one) over medium-high heat until it shimmers. Working in 2 batches, brown chicken, flipping once, about 5 minutes per batch, transferring first batch to a plate while second batch browns. Take a lot fo care in this step, not moving chicken until skin releases itself and is nicely bronzed.
3. Return all chicken to pan, skin side up, and surround w/ grapes, olives, shallots and rosemary. Roast chicken until just cooked through and juices run clear, about 2o minutes.
4. Transfer chicken, grapes and olives to a platter. Add wine and broth to juices in skillet over medium-high heat. Bring to a boil, scraping up any brown bits, and cook until reduced by half, 2 to 3 min. Strain sauce and pour over chicken, if desired.
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