Roast Chicken with Red Grapes, Caramelized Pearl Onions, and Port Pan Gravy

Need a gluten free main course? Roast Chicken with Red Grapes, Caramelized Pearl Onions, and Port Pan Gravy could be a great recipe to try. One portion of this dish contains roughly 36g of protein, 40g of fat, and a total of 570 calories. For $1.98 per serving, this recipe covers 17% of your daily requirements of vitamins and minerals. This recipe serves 4. If you have red grapes, chicken, unsalted butter, and a few other ingredients on hand, you can make it. Plenty of people made this recipe, and 312 would say it hit the spot. It is brought to you by Serious Eats. From preparation to the plate, this recipe takes about 1 hour. With a spoonacular score of 62%, this dish is good. Similar recipes are Roast Turkey with Oranges, Bay Leaves, Red Onions, and Pan Gravy, Port-Basted Roast Turkey with Pan Gravy, and Sheet Pan Pizza with Concord Grapes, Caramelized Onions, and Goat Cheese.

Servings: 4

 

Ingredients:

Equipment:

Cooking instruction summary:

Procedures 1 Preheat the oven to 375°. Set the chicken in a large cast-iron skillet. Drizzle with the olive oil and balsamic vinegar, and sprinkle with salt and pepper. 2 Set skillet in the oven and cook for 15 minutes. Baste the chicken with the juices, and then add the grapes, garlic, and pearl onions. Cook, basting every ten minutes or so, until the chicken is cooked, 30 to 40 minutes. When done, set the chicken, onions, and grapes on a platter and cover with aluminum foil. 3 Carefully, set the skillet on the stovetop. Using a spoon, remove as much of the oil in the skillet as you can. Turn heat to medium, and pour in the port. Using a wooden spoon, scrape the bottom to dislodge in browned bits. Reduce until the liquid starts to look like a sauce, five to seven minutes. Turn off the heat and stir in the butter. 4 Cut the chicken in to serving pieces. Serve the chicken pieces with the roasted grapes, pearl onions, and port gravy.

 

Step by step:

1. Preheat the oven to 375°. Set the chicken in a large cast-iron skillet.

2. Drizzle with the olive oil and balsamic vinegar, and sprinkle with salt and pepper.

3. Set skillet in the oven and cook for 15 minutes. Baste the chicken with the juices, and then add the grapes, garlic, and pearl onions. Cook, basting every ten minutes or so, until the chicken is cooked, 30 to 40 minutes. When done, set the chicken, onions, and grapes on a platter and cover with aluminum foil.

4. Carefully, set the skillet on the stovetop. Using a spoon, remove as much of the oil in the skillet as you can. Turn heat to medium, and pour in the port. Using a wooden spoon, scrape the bottom to dislodge in browned bits. Reduce until the liquid starts to look like a sauce, five to seven minutes. Turn off the heat and stir in the butter.

5. Cut the chicken in to serving pieces.

6. Serve the chicken pieces with the roasted grapes, pearl onions, and port gravy.

Nutrition Information:

covered percent of daily need