Chicken with Olives, Grapes & Rosemary
| Prep Time: 25 min | Cook Time: 15 min |
| Servings: 40 | Skill Level: medium |
Crispy skin, succulent meat and a sweet/savory sauce that’s perfect for bread dipping. This dish is pretty close to simple, spectacular chicken perfection!
Recipe and image by Chef Jamie Gwen
Ingredients
- 2 pounds bone-in chicken pieces (breasts, thighs, drumsticks, with skin
- 3 tablespoons olive oil
- 1 cup Pearls Specialties Kalamata Olives
- 1 cup seedless grapes
- 2 shallots, thinly sliced
- 3 garlic cloves, thinly sliced
- 2 sprigs fresh rosemary
- 1/2 cup low-sodium chicken broth
- 1/2 cup dry white wine
- 3 tablespoons good-quality unsalted butter
- Salt & freshly ground pepper
Cooking Instructions
- Preheat your oven to 450°F degrees.
- Pat the chicken dry and season generously with salt and pepper.
- Heat the olive oil in a large skillet over medium-high heat until it shimmers.
- Brown the chicken pieces, skin side down until the skin releases itself and is golden brown, about 5 minutes.
- Turn the chicken pieces over and cook for 5 minutes more.
- Remove the chicken from the pan and set aside.
- Add the shallots and garlic to the pan and cook, stirring constantly, for 2 minutes.
- Return the chicken pieces to the pan along with any accumulated juices and add the olives, grapes and rosemary sprigs.
- Transfer the pan to the oven and roast until the chicken is cooked through and the juices run clear, about 20 minutes.
- Transfer the chicken, olives and grapes to a baking sheet and place the pan back on the stovetop.
- Add the chicken broth and wine to the pan.
- Bring the liquid to a boil, scraping up any brown bits from the bottom of the pan, and simmer for 3 minutes.
- Turn off the heat and whisk in the cold butter.
- Season the sauce with salt and pepper to taste.
- Return the chicken to the pan, spooning the sauce, olives and grapes over top.
- Serve with good bread.
