Roast Chicken with Rosemary, Olives, and Grapes

 

Original recipe from the Smitten Kitchen Cookbook. This is one of my favorite recipes to create in my cast iron skillet – the flavors of the olives and the grapes together is something I never would have guessed could be so absolutely delicious!

3 lbs. chicken parts, skin-on and bones-in (any combination of thighs, drumsticks, and breasts works fine), rinsed and patted dry

Kosher salt and freshly ground black pepper, to taste

1-2 Tbs. olive oil

1 cup seedless red grapes

1 cup pitted kalamata olives, drained and ¼ cup juice reserved

½ sweet yellow onion, thinly sliced

½ cup white wine

½ cup chicken broth

1 Tbs. finely chopped fresh rosemary or 1 tsp. dried rosemary

Preheat oven to 450 degrees F.  Season chicken liberally with salt and pepper on both sides. In a large cast iron skillet (I use my 12-inch) over medium high heat, heat oil until it shimmers.  Working in batches, brown the chicken pieces, a few at a time, placing skin-side down first, turning once, 6-8 minutes per batch, letting skin get nicely browned.  Now return all chicken pieces to the skillet, skin-side up, surrounding the piece with olives, grapes, and onions.  Roast chicken skillet in the oven, uncovered, for 20-25 minutes, or until juices run clear and chicken is cooked throughout (Internal temperature of chicken pieces should read 160 degrees at center when tested with an instant read thermometer.) Transfer chicken, grapes, olives and shallots to a large platter, remove excess fats from skillet, leaving browned particles from the bottom in the skillet.  Place skillet over medium high heat and add wine and chicken broth; bring liquid to a nice simmer, deglazing the bottom of the pan and bringing up any browned bits; simmer until mixture is reduced by half. Check seasonings and adjust. Pour prepared sauce over chicken on platter and serve at once.

Now You’re Cookin’,

Chef Alli

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