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Roasted Chicken and Grapes
Cooking time : 50 Minutes
Ingredients : Red grapes 250g, washed and stem removed , Olive oil 2 tbsp , Chicken thigh (with skin) 6 pieces (We ordered ours from FRESHPICK), Garlic 3-4 cloves, minced , Rosemary a few sprigs , Red wine vinegar 1 tbsp, Salt 1 tsp , Black pepper 1/2 tsp , Chilli powder 1 tsp , Yoghurt1 cup, Sugar 1/2 tsp , Green cardamom powder a pinch .
FOR THE PAN JUS Vermouth 1/4 cup , Shallots 1 tbsp, minced , Chicken stock 1/4 cup, Butter 1 tbsp, cut into cubes , Parsley 2 tbsp, chopped , Salt 1/2 tsp , Lemon juice 1 tsp.
Preheat oven to 220°C.
Toss the grapes with 1 teaspoon of olive oil and a pinch of salt.
Place the chicken in a bowl, and marinate with garlic, rosemary, the remaining olive oil, red wine vinegar, salt and black pepper
Arrange the chicken pieces skin side up in a roasting pan, and throw in the grapes. Roast chicken and grapes for 30 minutes, or until it is cooked through and the skin has turned golden.
Using tongs, transfer chicken and 2/3 of the grapes to a plate. Place the roasting tray on the flame, on a medium heat and deglaze the pan with the vermouth.
Cook, stirring and scraping until wine has reduced. Add the shallot and cook for a minute more. Add chicken stock, turning down heat if necessary, and reduce until the sauce has thickened. Remove from the heat and incorporate the butter, one small cube at a time, stirring between each addition.
Taste for salt and finish with a squeeze of lemon. Stir in minced parsley and pour out into a sauce boat or bowl.
Serve the chicken and the grapes along with pan jus.