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  • Erika

Roasted Rosemary Chicken and Grapes

If this easy one pot dish could have a region to call it's own it could be the Rogue Valley. The flavors scream Autumn in Oregon and the presentation is just gorgeous... (and a tad quirky). I prefer this dish be made with dark meat (thighs and legs) ... but you do you!


3 pounds chicken (4 thighs and 4 legs)

1 Tblsp butter

Salt and pepper

1 sliced red onion

3 thinly sliced garlic cloves

1/3 cup sherry vinegar

1/3 cup chicken stock

1 sprig rosemary cut in half (more for garnish)

1 pound red seedless grapes on the stems (cut into little clusters)

1 Tblsp balsamic vinegar


  • Get out your favorite Dutch Oven and get it heating over medium high heat. Pat the chicken dry while you melt the butter. Salt and pepper the chicken and brown on both sides, a few pieces at a time. Melt the browned pieces to a platter as you go.

  • Lower the heat and add onion. Cook for a minute or two and then add garlic. Stir a couple more minutes until soft.

  • Stir in sherry vinegar, chicken stock and rosemary and heat to a simmer. Return chicken to the pot and baste with stock mixture. Place grape bunches in pot, cover and reduce heat to very low. Let cook 30 minutes. Chicken juices should run clear when thigh or leg is pierced with the tip of a knife.

  • Remove the chicken and grapes from the pot and arrange on a platter placing the grape clusters artfully around the chicken. Cover with a foil tent to keep warm. Heat pot on high, stir in balsamic vinegar and cook 2 to 3 minutes until sauce is somewhat reduced and thick. Check seasoning for salt and remove the rosemary. Spoon sauce over chicken and grapes. Add fresh sprigs of rosemary for garnish if you wish.

I love this dish served with creamy polenta and a simple salty salad of greens, olives and anchovies.

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