Chicken & Grapes Dinner Recipe
This recipe for Chicken and Grapes with Sherry Vinegar combines tender spatchcocked chicken with the sweetness of roasted grapes and the tang of sherry vinegar. It's a perfect dinner recipe that's both elegant and simple, ideal for weeknight meals or special occasions.
Equipment
- Poultry shears (for spatchcocking the chicken)
- Rimmed baking sheet
- Saucepan
Ingredients
- 1 tablespoon kosher salt plus more as needed
- 1 ½ teaspoons fennel seeds lightly crushed
- 1 teaspoon freshly ground black pepper plus more as needed
- Grated zest of 1 lemon
- 1 tablespoon plus 2 teaspoons extra-virgin olive oil
- 1 spatchcocked chicken 4 ½ to 5 pounds, patted dry with paper towels
- 12 ounces red seedless grapes stemmed (about 1 ½ cups)
- 1 teaspoon sugar
- 1 ½ teaspoons sherry vinegar or more to taste
- 1 ½ teaspoons unsalted butter
Instructions
- Prepare the Chicken: In a small bowl, mix 1 tablespoon of kosher salt, the fennel seeds, black pepper, lemon zest, and 1 tablespoon of olive oil. Rub this mixture thoroughly over the chicken, ensuring even coverage. Place the chicken, skin-side up, on a rimmed baking sheet and let it marinate for at least 1 hour.
- Heat the Oven: Preheat the oven to 475°F about 15 minutes before you're ready to start cooking.
- Initial Roasting: Roast the chicken in the preheated oven for 20 minutes.
- Prepare and Add the Grapes: While the chicken roasts, toss the grapes with the remaining 2 teaspoons of olive oil, the sugar, and a light sprinkle of salt and pepper. Scatter the grapes around the chicken after the initial 20 minutes of roasting, and continue cooking until the chicken is fully cooked and the grapes are caramelized, about 20 to 25 more minutes.
- Create the Sauce: Remove the chicken from the baking sheet and transfer it to a cutting board to rest. Scoop the grapes into a separate bowl. Place the baking sheet directly over medium-high heat on the stovetop, pour in the sherry vinegar, and use a spatula to scrape up the browned bits from the bottom of the pan. Pour this mixture into a small saucepan, whisk in the butter, and cook until it’s smooth and slightly thickened.
- Serve the Dish: Carve the chicken into portions and serve it with the roasted grapes. Drizzle each serving with the warm sherry vinegar sauce for a tangy, flavorful finish.
Notes
- Serve with creamy polenta or nutty farro for a complete meal.
- Red and green grapes make a colorful presentation.
- If you prefer, skip making the pan sauce and drizzle the chicken with additional sherry vinegar before serving.
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