Tasty Tuesday - Harvest Chicken with Grapes & Rosemary

Ingredients:

• 4 bone-in, skin-on chicken thighs
• 2 cups red or mixed seedless grapes
• 2 shallots, sliced
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 2–3 sprigs fresh rosemary
• ½ cup dry white wine
• ½ cup chicken broth
• Salt and freshly ground black pepper
• 1 tablespoon butter
• Optional: roasted baby potatoes or creamy mashed potatoes for serving
  

Directions:

1. Preheat oven to 400°F.
2. Season the chicken generously with salt and pepper.
3. Heat olive oil in an oven-safe skillet over medium-high heat. Place chicken skin-side down and cook until golden brown, about 5–6 minutes. Flip and cook another 2 minutes.
4. Remove the chicken temporarily and add the shallots and garlic to the skillet. Cook for about 2 minutes.
5. Add the grapes, rosemary, white wine and chicken broth.
6. Return the chicken to the skillet, skin-side up.
7. Transfer the skillet to the oven and roast for approximately 25–30 minutes, or until the chicken reaches an internal temperature of 165°F.
8. Remove the chicken and stir the butter into the pan juices.
9. Spoon the roasted grapes and sauce over the chicken and serve.

🍷 The Pairing

The aromatic character of Viognier is a natural match for the sweet roasted grapes and fresh herbs in this dish, while its acidity helps balance the richness of the roasted chicken.

Pour a glass, gather around the table and enjoy a little taste of harvest season.