Wine Braised Chicken

A luxurious chicken dish with wine, vegetables and surprise-caramelized grapes! This is a recipe I adapted from one of my favorite chefs, Jamie Oliver. His addition of the roasted grapes at the end is genius and adds a lovely sweet something that is fabulous with the other veggies.

Method

• Preheat the oven to 375ºF

• Cut the chicken into 8 pieces or you can pick out a whole chicken and ask the butcher at the grocery store to give you an 8 cut.

• Coat the bottom of a large saucepan with olive oil and warm over medium heat

• Season the chicken with salt and pepper add it to the pan in batches, and fry until browned on both sides. Set aside on a plate.

• Peel and cut the onions and beets into wedges, chop the carrots, and tear any large mushes into medium sized pieces, then peel and finely chop the garlic.

• Add all of the vegetables (except the mushrooms) and garlic and gently sauté for about 15 minutes over a medium-low heat, or until soft and sticky but not colored.

• Return the chicken to the pan

• Finely chop and add the rosemary, then stir in the flour. Turn up the heat to medium-high and leave to lightly brown for a few minutes.

• Pour in the wine and bring to the boil, then lower the heat and let it reduce by half.

• Add the mushrooms and pour in the stock and bring it back to the boil.

• Transfer everything in a single layer to a roasting pan and cook in the oven for 30-45 minutes and the chicken is falling off the bone.

• Place the grapes in a small roasting dish, drizzle with a little oil and cook these in the oven for the last 20 minutes, or until caramelized.

• Remove the chicken from the oven and stir the grapes, and then finely chop the Italian parsley and scatter over the top.

• Serve with pasleyed potatoes or a creamy parmesan risotto

Wine Pairings

Whites

Sauvignon Blanc, Pino Gris, Albarino, Champagne

Red

Pinot Noir or a medium bodied Rose