Recipe: Roasted Chicken with Shallots and Grapes

[Guest guest]

I couldn't find shallots, so i used white onions. I used split chicken breasts

because they were on sale for .98/pound. I put a couple thyme stalks under the

skin of the chicken. It needs a little more seasoning, but the cooked grapes are

out of this world. Especially, under one of the chicken breasts, it was kinda

dry (I had 3 breasts in one pan and 2 in the other), the grapes and onions

carmalized to the bottom of the pan. Oh wow!!! I bet it would be better with a

whole chicken!!!

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1 1/4 pounds assorted seedless grapes (such as green, red, and black), cut into

small clusters

6 large shallots (about 10 ounces), peeled, halved through root end

1 tablespoon chopped fresh thyme plus 6 large sprigs

2 tablespoons olive oil, divided

1 4-to 4 1/2-pound chicken, excess fat removed from cavity

Preparation

Preheat oven to 400°F. Gently toss grape clusters, shallots, chopped thyme, and

1 tablespoon olive oil in large bowl to coat. Rub chicken with remaining 1

tablespoon olive oil; sprinkle inside and out with salt and freshly ground black

pepper. Place thyme sprigs in cavity. Place chicken in large roasting pan;

arrange grape mixture around chicken. Roast until instant-read thermometer

inserted into thickest part of chicken thigh registers 165°F and grapes are

shriveled, about 1 hour 10 minutes.

Transfer chicken to platter; let rest 10 minutes. Using slotted spoon, arrange

grapes and shallots around chicken. Transfer pan juices to small pitcher; spoon

fat from surface of juices and discard. Serve chicken with pan juices alongside.

Misty Kimble

CD - no meds

SCD - 23 months