Home Recipes Pan Roasted Chicken & Grapes

Pan Roasted Chicken & Grapes

Sorrel Scott
Cooking time
Serves2 people
Gluten-free diets
Pan Roasted Chicken & Grapes

A simple one pan dish that will easily impress dinner party guests. Sweet juicy grapes are roasted alongside our tender organic chicken breasts with fragrant thyme and a good slosh of wine.

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layout 1 comment

Ingredients

  • 4 shallots
  • 2 chicken breasts
  • Sea salt
  • Freshly ground pepper
  • 1 tbsp olive oil
  • 200ml white wine
  • 1 bay leaf
  • 6 thyme sprigs
  • 200g white or red grapes
  • ½ lemon
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Method

1. Preheat your oven to 200°C/Fan 180°C/Gas 6
2. Quarter the shallots and peel them. Keep some of the root on the shallot to keep them together.
3. Place an oven proof frying pan on the heat for a few mins. Dust the chicken breasts with plenty of salt and pepper. Place a square of baking paper in the pan and drizzle in 1 tbsp olive oil. Lay the chicken breasts carefully in the pan on top of the paper (this stops the chicken burning or sticking to the pan). Nestle in the shallots and cook for 3 mins on a high heat. Turn the chicken breasts over and move the shallots around. The chicken should be lightly golden. Cook for a further 3 mins.
4. Glug in the white wine and drop in the bay leaf and thyme. Add in the grapes. You can keep them on the stalks if you like. Bring the wine up to a bubble.
5. If your frying pan isn’t oven proof, transfer everything to a shallow oven proof dish. Slide the pan or dish into the oven and cook for 15 mins. The chicken should be cooked through and the grapes slightly wrinkled. Remove from the oven and leave to rest for 5mins. Squeeze in a little lemon juice to taste.
6. Serve with herby buttered new potatoes and salad leaves, spooning over the sweet grape juices.
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Momma

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always up for something new

Rating

very easy and really nice. I served it as suggested with buttered jersey royals and green salad. Just have to be careful not to over cook the chicken - I found the 15 mins in the oven too long. I might try 10 next time and then remove the chicken to finish off the grapes - or perhaps covering the cicken with buttered parchment in the oven to trap the moisture. I think its always an issue with fan assisted ovens.