Best 5 Chicken With Roasted Grapes And Shallots Recipes

**Savor the Juicy Delight: Chicken with Roasted Grapes and Shallots - A Symphony of Flavors**

Prepare to tantalize your taste buds with a delectable journey into the realm of culinary artistry. This recipe presents a captivating fusion of flavors, textures, and aromas, showcasing chicken as the star ingredient, perfectly complemented by roasted grapes and shallots. The succulent chicken, kissed with a golden-brown exterior, exudes an enticing aroma that awakens the senses. Plump grapes, caramelized to perfection, burst with a burst of sweet and tangy juices, while crisp shallots add a delightful crunch and a hint of savory depth. The combination of these elements creates a symphony of flavors that will leave you craving more. This article unveils not only the secrets to crafting this exceptional dish but also offers a treasure trove of additional recipes that explore the diverse culinary possibilities of chicken. Discover tantalizing variations, each showcasing unique flavor combinations and cooking techniques, promising a culinary adventure that will satisfy even the most discerning palate.

Here are our top 5 tried and tested recipes!

CHICKEN WITH SHALLOTS

Chicken with Shallots image

Provided by Ina Garten

Categories main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 8

Ingredients

4 boneless chicken breasts, skin on (6 to 8 ounces each)
Kosher salt and freshly ground black pepper
3 tablespoons vegetable or canola oil
1/2 cup dry white wine
1/3 cup freshly squeezed lemon juice (3 lemons)
1/4 cup minced shallots (1 large)
3 tablespoons heavy cream
4 tablespoons (1/2 stick) unsalted butter, diced, at room temperature

Steps:

Preheat the oven to 425 degrees.
Pat the chicken breasts dry with paper towels and sprinkle them generously on both sides with salt and pepper. In a 12-inch cast-iron skillet, heat the oil over medium-high heat for 2 minutes, until it begins to smoke. Place the chicken breasts, skin side down, in the skillet and cook for 4 to 5 minutes without moving, until golden brown.
Using tongs, turn the chicken breasts skin side up, place the skillet in the oven, and roast for 12 to 15 minutes, until the chicken is cooked through.
Meanwhile, in a medium saute pan, combine the white wine, lemon juice, and shallots and cook over medium-high heat for about 5 minutes, until only 2 tablespoons of liquid remain in the pan. If it reduces too much, add an extra splash of white wine or water. Add the cream, 1 teaspoon salt, and 1/4 teaspoon pepper and bring to a full boil. Remove from the heat, add the diced butter, and swirl the pan until the butter is incorporated. Don't reheat or the sauce will "break"! Sprinkle with salt and serve the chicken hot with the sauce spooned over it.

ROAST CHICKEN WITH GRAPES

Roast Chicken with Grapes image

Provided by Food Network Kitchen

Categories main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 8

Ingredients

1 10-ounce box couscous (about 1 1/4 cups)
2 teaspoons herbes de Provence or Italian seasoning
2 cups red or green seedless grapes, halved
1/4 cup extra-virgin olive oil
Kosher salt and freshly ground pepper
Kosher salt and freshly ground pepper
1 4-pound chicken, cut into 12 pieces
1 medium red onion, cut into wedges

Steps:

Position a rack in the upper third of the oven and preheat to 450 degrees F. Cook the couscous as the label directs, omitting any oil or butter. Fluff with a fork and toss with 2 tablespoons olive oil, and salt and pepper to taste. Cover and keep warm. Meanwhile, put the chicken and onion on a rimmed baking sheet and toss with the remaining 2 tablespoons olive oil, the herbes de Provence, 1 1/2 teaspoons salt and 1/2 teaspoon pepper. Arrange the chicken skin-side up and roast until the chicken begins to brown, about 15 minutes. Remove the baking sheet from the oven and scatter the grapes on top. Continue roasting until the chicken is golden brown and the grapes are soft, 15 to 20 more minutes. Divide the chicken, onion and grapes among plates and drizzle with the pan drippings. Serve with the couscous.

Nutrition Facts : Calories 685, Fat 27 grams, SaturatedFat 6 grams, Cholesterol 103 milligrams, Sodium 821 milligrams, Carbohydrate 66 grams, Fiber 4 grams, Protein 42 grams

SHEET-PAN CHICKEN WITH SHALLOTS AND GRAPES

Sheet-Pan Chicken With Shallots and Grapes image

This one-pan meal is simple enough for a weeknight, but impressive enough to serve at a dinner party. Chicken thighs are quickly marinated in garlic, olive oil and za'atar, if you'd like, while the oven comes to temperature. Then, they're roasted alongside thick wedges of shallots and sweet grapes, whose flavors are gently coaxed together and deepened by the chicken fat as they cook. Serve straight from the sheet pan, or plate on a pretty platter. Serve with a salad of chicories dressed with lemon, olive oil, anchovies and salty pecorino cheese.

Provided by Colu Henry

Categories dinner, weekday, weeknight, poultry, main course

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 9

Ingredients

2 1/2 to 3 pounds bone-in, skin-on chicken thighs, patted dry
3 tablespoons olive oil
2 garlic cloves, finely chopped
1 tablespoon za'atar (optional)
Kosher salt and black pepper
6 medium to large shallots, peeled and quartered root to stem
8 ounces seedless red or green grapes, or a combination, broken into small clusters on the vine
4 to 5 thyme sprigs, plus 2 teaspoons finely chopped thyme
Flaky sea salt, for serving

Steps:

Heat oven to 425 degrees. In a large bowl, toss together the chicken with 1 tablespoon olive oil, garlic and za'atar, if using. Season well with salt and pepper. Place the shallots and the grapes on the sheet pan and gently toss with the remaining olive oil and season well with salt.
Nestle the chicken skin-side up in between the shallots and grapes and lay the thyme sprigs on top of the mixture. Roast for 25 to 30 minutes until the chicken is cooked through and the shallots and grapes at the edges of the pan begin to soften and caramelize.
Turn the oven to broil and move the oven rack to sit right below it. Remove and discard the thyme sprigs and broil the chicken for 1 to 2 minutes until the skin of the chicken is crispy and golden. Scatter with chopped thyme and season with flaky salt.

Nutrition Facts : @context http, Calories 609, UnsaturatedFat 27 grams, Carbohydrate 22 grams, Fat 41 grams, Fiber 3 grams, Protein 37 grams, SaturatedFat 10 grams, Sodium 783 milligrams, Sugar 12 grams, TransFat 0 grams

ROASTED GRAPE AND SWEET CHEESE PHYLLO GALETTE

Roasted Grape and Sweet Cheese Phyllo Galette image

Faced with an abundant grape crop, I created this easy, impressive-looking dessert. I like to add a drizzle of honey and a sprinkle of coarse sugar to finish it off. -Kallee Krong-McCreery, Escondido, California

Provided by Taste of Home

Time 1h

Yield 10 servings.

Number Of Ingredients 8

Ingredients

1 package (8 ounces) cream cheese, softened
2 tablespoons orange marmalade
1 teaspoon sugar
8 sheets phyllo dough (14x9-inch size)
4 tablespoons butter, melted
1 cup seedless grapes
1 tablespoon honey
2 teaspoons coarse sugar

Steps:

Preheat oven to 350°. In a large bowl, beat cream cheese, marmalade and sugar until smooth; set aside., Place 1 sheet of phyllo on a parchment-lined baking sheet; brush with butter. Layer with remaining phyllo sheets, brushing each layer. (Keep remaining phyllo covered with a damp towel to prevent it from drying out.) Spread cream cheese mixture over phyllo to within 2 in. of edges. Arrange grapes over cream cheese., Fold edges of phyllo over filling, leaving center uncovered. Brush folded phyllo with any remaining butter; drizzle with honey and sprinkle with coarse sugar. Bake until phyllo is golden brown, 35-40 minutes. Transfer to a wire rack to cool completely. Refrigerate leftovers.

Nutrition Facts : Calories 177 calories, Fat 13g fat (8g saturated fat), Cholesterol 35mg cholesterol, Sodium 148mg sodium, Carbohydrate 15g carbohydrate (9g sugars, Fiber 0 fiber), Protein 2g protein.

CHICKEN WITH ROASTED GRAPES AND SHALLOTS

Chicken With Roasted Grapes and Shallots image

Make and share this Chicken With Roasted Grapes and Shallots recipe from Food.com.

Provided by sandrasothere

Categories Whole Chicken

Time 1h25m

Yield 4 serving(s)

Number Of Ingredients 5

Ingredients

1 1/4 lbs assorted seedless grapes, cut into small clusters
6 large shallots, peeled and halved through the root end (about 10 ounces)
1 tablespoon fresh thyme, chopped, plus 6 large sprigs
2 tablespoons olive oil, divided
4 lbs chicken, excess fat removed from cavity

Steps:

Preheat oven to 400 degrees.
Gently toss grape clusters, shallots, chopped thyme, and 1 tablespoons olive oil in a large bowl to coat.
Rub chicken with remaining tablespoons of olive oil, and sprinkle inside and out with salt and freshly ground black pepper.
Place thyme sprigs in cavity.
Place chicken in a large roasting pan and arrange grapes around chicken.
Roast until an instant-read thermometer inserted into the thickest part of the thigh registers 165 degrees and the grapes are shriveled, about 1 hour and 10 minutes.
Transfer chicken to platter, let rest for 10 minutes.
Using a slotted spoon, arrange the grapes and shallots around the chicken.
Transfer pan juices to a small pitcher, skim fat.
Serve chicken with pan juices alongside.

Nutrition Facts : Calories 773.2, Fat 48.6, SaturatedFat 12.9, Cholesterol 207, Sodium 199.8, Carbohydrate 30.9, Fiber 1.4, Sugar 22, Protein 53.1

Tips:

Use ripe grapes. Roasting grapes intensifies their sweetness, so start with grapes that are already sweet and flavorful. Look for grapes that are plump and have a deep color.
Roast the grapes and shallots together. This will help to caramelize the grapes and bring out their natural sweetness. You can also add other vegetables to the roasting pan, such as zucchini, bell peppers, or onions.
Don't overcrowd the roasting pan. If the grapes and shallots are too crowded, they won't roast evenly. Make sure to spread them out in a single layer.
Roast the grapes and shallots until they are tender. The grapes should be slightly wrinkled and the shallots should be soft and caramelized. This will take about 20-30 minutes.
Season the chicken with salt and pepper before cooking. This will help to enhance the flavor of the chicken.
Cook the chicken until it is cooked through. The internal temperature of the chicken should reach 165 degrees Fahrenheit.
Serve the chicken with the roasted grapes and shallots. You can also add a side of rice or potatoes.

Conclusion:

This recipe for chicken with roasted grapes and shallots is a delicious and easy-to-make meal. The grapes and shallots are roasted together until they are tender and caramelized, and the chicken is cooked until it is cooked through. The combination of flavors is simply amazing. This dish is perfect for a weeknight meal or a special occasion.