chicken with shallots + grapes
photo by Jennifer Johnson
An easy weeknight dinner that’s sweet from the grapes with a hint of spice from the rosemary. If possible, use chicken breasts that are all the same size so that they cook evenly.
- 2 tablespoons vegetable (or canola) oil
- 4 bone-in chicken breasts, with skin on
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 2 large shallots, peeled and thinly sliced
- 2 cloves garlic, chopped
- 2 tablespoons chopped fresh rosemary
- 1/2 cup balsamic vinegar
- 1 1/2 cups low-sodium (or homemade) chicken stock, or more as needed
- 2 cups red seedless grapes
- 1-2 teaspoons flour
- Preheat oven to 375°F.
- Place a large cast iron skillet (about 10-12 inches) over medium-high heat. Add oil and heat for about 1 minute.
- Season skin side of chicken breasts with salt and pepper. Place chicken skin-side down in pan and allow to brown, about 5-10 minutes (press individual breasts down slightly as they cook to help adhere skin to pan to aid browning).
- Once skin is browned, turn breasts over and create a space in middle of pan. Reduce heat to low. Add shallots, garlic, and rosemary and cook for 1-2 minutes, until softened. Add balsamic vinegar and 1 cup stock.
- Remove pan from heat and transfer to oven. Cook for 30 minutes. Carefully remove pan from oven and add remaining 1/2 cup stock and grapes and return pan to oven (adding grapes too early will turn them gray). Cook for another 5-10 minutes, until chicken is cooked through to an internal temperature of 160°F (temperature will rise to 165°F as it rests). Remove pan from oven and divide chicken and grapes among serving plates.
- Transfer about 2 tablespoons of pan sauce to a bowl and stir in flour. Carefully return pan to stove and place over medium heat. Stir in flour mixture and cook sauce until slightly thickened, 5-10 minutes. Spoon sauce over chicken and grapes and serve.