This article was written for Annabel & Grace, which is now part of Rest Less.
My family love grapes so they don’t last long but if I do manage to keep some for this recipe, chicken roasted with grapes, then this is a great supper dish or for a dinner party. It is most unusual eating hot grapes but totally delicious!
Ingredients: serves 4
- 8 chicken thighs
- 2 bay leaves tbsp thyme leaves
- 2 small fennel bulbs, trimmed & very finely sliced
- 3 tbsp olive oil
- 300g black or green grapes, divided into small bunches
- 1½ tbsp thyme leaves
- 2 small fennel bulbs, trimmed and very finely sliced or 4 celery sticks, sliced
- 1 tsp fennel seeds, toasted and lightly crushed
- 1 small red onion, peeled and thinly sliced
How to prepare:
In a bowl, mix the chicken with the bay leaves, one tablespoon of the oil and half a teaspoon of salt. Season with plenty of black pepper, then refrigerate for an hour.
Heat the oven to 220℃/200℃ fan/gas mark 7. Transfer the chicken skin-side up, to a lined . baking dish and roast for 20 minutes, until cooked at the edges.
Turn down the oven to 200℃/180℃ fan/gas mark 6, and add the grapes and thyme to the dish. Season with half a teaspoon of salt and bake for a further 15-20 minutes, until the chicken is cooked through.
In a mixing bowl, toss the fennel or celery, fennel seeds and red onion with a big pinch of salt and the remaining olive oil.
Add the fennel and onion mixture to the dish with the cooked chicken and grapes to soften ever so slightly, adding salt and pepper to taste. Serve immediately. Some crusty bread to mop up the juices is nice here, likewise cooked rice or potatoes.
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