As the holiday season approaches, I find myself surrounded by cardboard boxes, packing paper and to do lists galore...and not a one among them has to do with a Thanksgiving menu. For the first time in a very, very, very long time, I will not be preparing our family feast. The menu, sticky notes and countdown to Turkey Day timeline have been passed along to our eldest daughter...and we have high hopes.
Gracie prepares for moving day !
But..once I am at home in our Boston apartment in a couple weeks..this is the meal I think I shall offer up in thanksgiving shortly after we are all unpacked. I have to admit that I am obsessed this chicken dish...and grateful for it!
For those of you who are enjoying Thanksgiving on the small side...or on a budget...this one pan roast chicken with grapes and shallots is worthy of an Amen!
Please enjoy Roasted Chicken with Grapes and Shallots
Serves 4
Ingredients
1 5 lb. whole roasting chicken, giblets removed
1/4 cup unsalted butter, softened
10 fresh sage leaves
1 lemon, quartered
8 large shallots, ends trimmed and peeled
1 1/2 lbs. red and or green grapes, divided into 5 bunches
1/2 cup white wine
1/2 tsp, ground cumin
Salt and pepper to taste
Method
Preheat oven to 425*F and set an oven rack in the lower middle position of the oven.
Place a large oven safe skillet or cast iron pan in the oven to preheat as well.
Remove chicken from wrappings and blot dry with paper towels.
Liberally sprinkle a good pinch of salt and pepper into the cavity of the chicken.
Place lemon wedges and two sage leaves into the cavity.
With your fingers, gently loosen the skin from the breast of the chicken, being careful not to tear the skin or remove it entirely from the bird.
Carefully smear 2 tbsp. of the butter under the skin, on the breast meat.
Gently position 3 sage leaves on the butter under the skin on each chicken breast, creating a decorative pattern.
Truss the chicken with kitchen twine and tuck the tips of the wings under the bird.
Smear remaining butter on the all over the outside of the bird.
Season the skin with cumin, salt and pepper.
Place the chicken breast side up into the preheated skillet and roast for 20 minutes.
After 20 minutes, reduce the oven temperature to 375*F.
Take the pan out and add the grapes and shallots around the chicken.
Add half the wine to the juices, accumulating in the pan and baste the chicken, shallots and grapes.
Return to the oven for another 30-40 minutes or until an instant read thermometer reads 170* when inserted into the chicken thigh, being careful not to touch bone.
When the chicken is done, the juices should run clear...and collected to add to the pan sauce.
Transfer the chicken, shallots and 4 bunches of grapes to a platter and tent with foil.
Pour off the pan juices into a fat separator.
Carefully return the separated juices to the hot pan and discard the fat.
Over medium heat, de-glaze the pan, scraping up the browned bits with a wooden spoon, bringing the sauce to a simmer.
Gently squeezed the reserved grapes over a measuring cup and collect the grape juice.
Add this and the remaining 1/4 cup white wine to the simmering pan sauce.
Take the remaining 2 sage leaves and roll them into a cigar shape.
With a sharp knife, cut the leaves into thin ribbons and add to the sauce.
Add any accumulated juices from the platter the chicken is resting upon, to the pan sauce.
You may whisk in up to a tablespoon of softened butter to the sauce to make it glossy.
Continue to simmer for another 3-5 minutes, stirring occasionally.
Taste and adjust for seasoning.
Discard the lemon before carving.
Place the carved chicken on a warm platter and arrange the roasted grapes and shallots around the chicken for a lovely, autumnal presentation.
Drizzle some pan sauce on the chicken and serve the remainder in a warmed gravy boat.
Serve with steamed green beans and thick slices of toasted sourdough in place of stuffing!
Wine Recommendations:
Schramsberg 2009 Blanc de Noir Champagne
Trimbach 2011 Riesling
Evesham 2011 Pinot Noir
Happy Thanksgiving...and bon appetit!
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