Cookbook

Roast Chicken with Olives, grapes and rosemary

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Ingredients

  • 3 lb poulet, skin-on, parts
  • poivre
  • 1 Tbsp huile d'olive
  • 1 cup raisin
  • 1 cup olives, pitted
  • 2 echalottes, en lamelles
  • 1 Tbsp romarin, chopped , fresh
  • 1/2 cup vin blanc
  • 1/2 cup bouillon de poule

Instructions

Season chicken. Warm oil in heavy, ovenproof 12" skillet over medium-high heat until it shimmers. Working in 2 batches, brown chicken, flipping once, about 5' per batch, transferring first batch to a plate while 2nd batch browns. Don't move chiken until skin releases itself and is nicely bronzed.

Return all chicken to pan, skin side up, and surround with grapes, olives, shallots and rosemary. Roast chicken until just cooked through and juices run clear, about 20' - 450 F.

Transfer chicken, grapes, and olives to a platter then add wine and chicken broth to juices in skillet over medium-high heat. Bring to a boil, scraping up any brown bits, and cook until reduced by half, 2-3'. Strain sauce and pour over chicken.

Journal.

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