This recipe first appeared in New Zealand Woman's Weekly.
One-pan baked chicken with roasted grapes and rosemary
This Nici Wickes recipe sees juicy chicken breasts combined with roasted grapes, olives and sticky pan juices. Serve straight from the pan with salad or steamed greens and mash. Yum!
- 50 mins cooking
- Serves 4
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Ingredients
- 4 chicken breasts, skin on
- 1 teaspoon sea salt
- 2 tablespoon olive oil
- 1 cup green or red grapes
- 1/2 cup Kalamata olives, pitted
- 150 millilitre dry white wine
- 150 millilitre chicken or vegetable stock
- 1 teaspoon brown sugar
- 2 tablespoon rosemary sprigs
- salt and pepper, to season
Method
- 1Preheat oven to 180°C. Pat the chicken skin dry and salt well.
- 2Heat the oil until hot in an ovenproof pan and fry the chicken, skin-side down. Cook until golden and the skin releases from the pan – about 4-5 minutes, then turn.
- 3Add the grapes, olives and white wine to the pan and simmer for 1-2 minutes. Add the stock, brown sugar, rosemary and pepper. Cover with a lid or foil and bake for 20-30 minutes. Remove the lid and cook for a further 5-10 minutes until syrup is slightly reduced. Test for seasoning, adding salt and pepper to taste.
- 4Serve from the pan, along with a simple salad or steamed greens and mash.
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