Wine Harvester's Chicken

Use the most flavorful grapes you can find, such as muscat, Niagara, or Concord
grapes, although it'll be fine made with regular store-bought grapes, too. If
don't want to deal with seeds, you can halve the grapes and pluck out the seeds,
or use seedless grapes. You can make this with a whole chicken, cut into 6 or 8
pieces, or 4 thighs (leg and thigh sections), cut in half, separating the leg
from the thigh, so you have 8 pieces. I found the chicken was even better the
second day, when I warmed leftovers in a gratin dish, uncovered in a moderate
oven - about 20 minutes or so in a 350ºF/175ºC, then turning on the broiler to
give the chicken some color. I like the curious flavor of allspice, but feel
free to use another spice or seasoning that you think would compliment the
fruity grapes, such as ground or crushed cardamom, cloves, or cinnamon. For
those avoiding wine, you could double the amount stock and add a big squeeze of
lemon juice.

Servings: 4 servings

Author:

Instructions

1 Season chicken with salt and let sit overnight in the refrigerator. (This step
isn't imperative, but does make the meat more succulent.)
2 Heat 1 1/2 tablespoons of olive oil over medium-high heat in a Dutch oven,
large, wide casserole, or roasting pan, that has a lid.
3 Sear chicken piece so they are brown on both sides, about 5 to 8 minutes per
side. Depending on the size of your Dutch oven or casserole, you may need to do
them in batches. Remove pieces of chicken to a bowl once they're browned.
4 Preheat oven to 350ºF/175ºC.
5 Saute the bacon in the pot. If necessary, add a tablespoon or so of olive oil.
Stir the bacon until it's mostly cooked, then add the shallots or onion and
garlic, and cook, stirring constantly, until the onions are translucent, about 2
minutes.
6 Add the wine, stock and vinegar to the pot, and bring to a boil. Turn off the
heat and add the black pepper, orange zest, thyme, and allspice. Put the chicken
pieces in the pot, skin side down, cover and bake in the oven for 30 minutes.
7 Remove the pot from the oven. Turn the chicken pieces over, so they're skin side
up. Bake, uncovered, adding the grapes to the pot midway during cooking, until
the liquid in the pot is thick and reduced to the point where the chicken pieces
are about halfway submerged in sauce, and the chicken is browned. (About 30 to
45 minutes.)

Wine Harvester's Chicken

🧂 Ingredients

Instructions

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