This recipe and its description are from Chef Amanda DeLaura, who will be sharing more in the weeks to come. I can't wait to make it!
As the weather is getting cooler, I have been craving food that is warm, nourishing and comforting to my body. Think of this harvest chicken as the perfect one-pot poultry alternative to the family favorite — chuck roast. This dish is just as nutritious, if not more, and takes under 35 minutes to prepare. This recipe includes fresh rosemary, which is a rich source of antioxidants, shallots, which are a gut prebiotic, and grapes, which are a reliable source of potassium.
These ingredients have benefits beyond looking beautiful and tasting wonderful. Also, when in a pinch, I’ll add a few chopped carrots, parsnips and/or potatoes to turn this roast into a complete meal of protein, veggies and carbohydrates. Before you know it, you’ll have your whole table begging for some bread to scrape up the leftover roasted drippings with.
Ingredients (serves 3)
3 organic chicken thighs (bone in & skin on)
3 organic chicken drums (bone in & skin on)
1-2 Tbsp. avocado oil
pinch sea salt (as desired)
fresh cracked black pepper (as desired)
1 cup red grapes (seedless)
2 shallots (peeled & sliced)
1 branch fresh rosemary
1/2 cup dry white wine (fore example Pino Grigio)
1/2 cup chicken broth
1 Tbsp. freshly minced rosemary
1. Preheat your oven to 450ºF. Pat chicken pieces dry with a paper towel and then toss in a bowl with avocado oil and a generous amount of salt and pepper. Heat your favorite cast iron skillet over the stove on medium. When hot, place chicken pieces onto skillet, skin side down and let cook for approximately 5 minutes, till skin releases itself naturally from the cast iron. Flip chicken one piece at a time and continue to cook on back side for about 3 minutes.
2. Add the grapes, shallots and fresh rosemary branch to the skillet, carefully placing them around the chicken pieces so that the skin of the chicken remains exposed (this ensures that the skin will remain crispy while baking). Bake for 15 to 20 minutes, until the internal temperature of the chicken reaches 165ºF.
3. Once cooked thoroughly, place chicken, grapes and shallots into a serving dish. Discard rosemary branch and pour the chicken broth and wine into the skillet. Bring to boil and then lower heat, stirring often. Simmer for 5 minutes or until the liquid has been reduced in half. Pour juices onto chicken and sprinkle with the freshly minced rosemary. Enjoy!