Pan-Roasted Chicken with Roast Grapes is a glorious tribute to Italian cookery. Simple, easy to make and incredibly tasty. A Tuscan treasure!
Pan-Roasted Chicken with Roast Grapes
Author: Epicurus.com Kitchens
Recipe type: Main Course
- 1 Cup red wine
- 4 bone-in chicken breasts
- salt and pepper, to taste
- instantized flour, as needed
- 8 Tablespoons canola oil
- 2 ounces butter
- 2 ounces Balsamic Reduction
- 1 Tablespoon parsley, chopped
- 6 ounces demi-glace
- 8 ounces Roasted Grapes (recipe follows)
- 2 ounces cold butter, cubed
- parsley leaves, to garnish
- 2 pounds red seedless grapes, removed from stems
- fresh thyme sprigs
- Reduce wine by half; set aside.
- Preheat oven to 375 degrees F.
- Season chicken breast with salt and pepper; dust skin side with flour, shake off excess.
- In a large sauté pan over high heat, heat oil. Place chicken skin-side down. Reduce heat to medium/medium-high; cook 3 to 4 minutes or until skin is crisp and brown.
- Turn breast over; transfer pan to oven and roast for 10-12 minutes or until cooked through. Remove ribs from chicken breast; keep warm.
- In a sauté pan over medium-high heat, brown butter. Add Balsamic reduction and parsley; season with salt and pepper.
- In a small saucepan over medium-high heat, combine wine, demi-glace and grapes. Bring to a boil, remove from heat, swirl in butter; keep warm.
- To serve, place chicken breast in the center. Spoon sauce over top of the chicken; garnish with parsley.
- Roast grapes on a sheet tray lined with parchment paper at 200 degrees F for 1 1/2 to 2 hours, or until grapes just begin to soften and wrinkle; remove and cool.
- Remove herbs.
Traditionally, the plate should be set with cooked creamy polenta in the center, with steamed green beans or broccoli on the side.