Many of us are on an endless search for a new and different way to prepare chicken. It’s the meal we enthusiastically construct to satisfy those we feed day after day, only to get a reluctant “it’s good” as the only feedback. Why not jazz up the occasion by spicing up the bird with fennel, cumin and coriander, harmonized with grapes, black olives and a splash of wine?
Ingredients
- 3 pounds bone-in, skin-on whole chicken, cut into parts (thighs, drumsticks, and/or breasts)
- Sea salt and freshly ground pepper
- 1 teaspoon ground fennel
- 1 teaspoon ground cumin
- 2 teaspoons ground coriander
- 2 tablespoons extra virgin olive oil
- 1 cup seedless grapes
- 1 cup pitted Kalamata olives
- 2 shallots, peeled, sliced thin
- ½ cup dry white wine
- ½ cup chicken broth or water
Preparation
Preheat the oven to 400°F.
Wash and pat the chicken dry, then season generously with salt, pepper and the fennel, cumin, and coriander.
Heat a heavy, ovenproof 12-inch skillet (cast iron works best) over medium-high heat. Working in batches, take your time browning the chicken pieces on both sides in olive oil, transferring the first batch to a plate, while the second batch browns nicely, again on both sides. Return all the chicken pieces to the pan, skin side up, and surround with the grapes, pitted olives, and shallots.
Roast the chicken in the oven for about 45 minutes, until cooked through and the juices run clear.
Transfer the chicken to a platter, leaving the grapes and olives in the skillet. Place on stovetop over medium-high heat, and carefully add the wine and chicken broth or water to the skillet. Bring to a boil, scraping up any browned bits, and cook for 3–5 minutes, until reduced by half. Pour the sauce, grapes and all, over the chicken to serve.
