It's a great combination: Roasted grapes, hot cooked chicken, a white wine sauce and burrata cheese, with grilled bread for added texture.
Chicken and grapes
- 6 bone-in chicken thighs
- Sea salt and freshly ground black pepper
- 1½ tbsp (30 ml) extra-virgin olive oil
- 4 shallots, halved
- 1 bunch red grapes on the vine, cut into clusters
- 5 large sprigs fresh thyme
- 1 sprig fresh rosemary
- 1 ball burrata cheese or fresh mozzarella
- Flaky sea salt
- Grilled bread, to serve
White wine reduction sauce
- 1 cup dry white wine, or rosé wine
- 2 large thyme sprigs
- ½ cup chicken stock
- 45 g butter
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
- To roast chicken and grapes, preheat oven to 200°C (400°F). Season chicken generously with salt and pepper.
- In heavy large skillet, heat oil over medium-high heat. Add chicken and sear for about 5 minutes on each side, or until golden. Transfer chicken to baking sheet.
- Add shallots to hot skillet, cut side down, and cook for about 3 minutes, or until golden brown.
- Add shallots, grape clusters, thyme, and rosemary to pan with chicken. Transfer baking sheet to oven and roast for 15 minutes, or until chicken is cooked through.
- Meanwhile, to make wine reduction sauce, combine wine and thyme in medium frying pan over medium-high heat. Simmer for 4 minutes, or until wine is reduced by half. Add chicken stock and simmer 4 minutes, or until reduced by half. Remove pan from heat and whisk in butter to blend. Season sauce with salt and pepper.
- To serve, cut burrata in half and arrange on platter. Surround cheese with chicken, grapes, shallots and herbs. Drizzled sauce over chicken and grapes and serve with bread.