Harvest Roast Chicken with Grapes, Olives, and Rosemary


3 pounds (1 1/3 kg) chicken parts (thighs, drumsticks, and/or breasts), with skin and bones
Salt and freshly ground black pepper
1 tablespoon olive oil
1 cup (90 grams) seedless grapes
1 cup (130 grams) pitted Kalamata olives
2 small shallots, thinly sliced
1/2 cup (120 ml) dry white wine
1/2 cup (120 ml) chicken broth
1 tablespoon finely chopped fresh rosemary

Preheat the oven to 450 degrees with a rack in the middle. Pat chicken dry, and season generously with salt and freshly ground black pepper. Heat oil in an ovenproof, 12-inch, heavy skillet (use a cast-iron skillet if you’ve got one) over medium- high heat until it shimmers. Working in batches, brown the chicken well, skin side down first and turning them over once.

Return the pieces to the pan, skin side up, and surround with the  grapes, olives, and shallots.  Roast the chicken in the oven until it has just cooked through and the juices run clear, about 20 to 30 minutes. Transfer the chicken, grapes, and olives to a platter, then add the wine and chicken broth to the pan juices in the skillet. Bring the liquid to a boil, scraping up any brown bits, and cook until it has reduced by half, about 2 to 3 minutes. Strain the sauce, if desired, then pour it over the chicken. Garnish with rosemary.

Serves 4

Recipe from Smitten Kitchen Cookbook