Chicken Rosemary & Grapes

Chicken Rosemary and Grapes

4 – 6 Chicken Marylands or any chicken skin on

1c White Wine

1 – 1 ½ c Chicken Stock

2 Rosemary Sprigs chopped finely

8 Pickling onions halved top to bottom or 4 x med onions quartered skin removed, Shallots or Red onions

Red Seedless Grapes bunch

1 Garlic bulb top cut off

50mls cream optional to taste

Salt & pepper to taste

Pat dry chicken pieces with a paper towel

Heat some olive oil in a frypan and sear chicken on all sides till nice and brown. Do not cook all the way through.

Remove chicken and add onions and garlic cut side down and fry till brown than remove.

Add white wine to the pan and let the alcohol burn off before adding stock, rosemary and salt and pepper.

Pour stock into a roasting dish, add onions and garlic bulb cut side up and place chicken skin side up being carefully not to let the skin on top get wet. You want to keep the top of the skin dry so it remains crispy.

Liquid should come up the sides of the chicken by about 2cm

Section off grapes but leave on the vine and add to the roasting pan.

Alternatively if you have a pan that can go from stove top to oven this will save you on dishes.

Bake for approx. 25mins or until cooked. Timings will vary due to size or cut of the chicken you use. Internal temperature should be 75˙c or when chicken is pricked and the juices are clear.

Remove chicken, grapes and onions from the liquid.

Return liquid to the stove. If you have more than 1c of liquid you can reduce slightly over a medium heat.

Optional - Add cream and cook for a further 2 mins.