Roast Chicken with Roasted Grape Gravy
This is a one pot dish so the clean-up is a breeze. Roasting the grapes and the potatoes along side of the chicken gives them both a nice chicken flavoring. I chose the red grapes for their color but any type of grape will work. I have noticed that all grapes are labeled seedless. From my experience none of the red grapes or purple grapes have been seedless. It is a must to de-seed the grapes if using the red or purple variety. It is not hard just a little tedious. The gravy has some sweetness to it but it is mostly a savory flavor. This is a winter favorite in our house.
Roast Chicken with Grapes & Potatoes
1 (4lbs.) whole chicken, cut up into 8 pieces
1 ½ c grapes, halved and de-seeded
1 ½ c of baby Dutch potatoes
1 lg. shallot peeled and sliced thinly, separated into rings
1 c white wine
2 t thyme, dried
Salt & pepper to taste
1 T all-purpose flour
¼ c chicken broth, low sodium plus 2 T
Preheat the oven to 350 degrees. In a roasting pan, lay out the chicken pieces, skin side up. Add the potatoes, grapes, and shallots around the chicken pieces. Sprinkle the thyme, salt and pepper over the chicken, potatoes, grapes and shallots. Pour the wine into the pan without disturbing the seasoning on the chicken. Roast for about an hour. Remove contents from the pan leaving the liquid behind. Pour the liquid into a fat separator. Pour the liquid minus the fat back into the pan and add ¼ c of chicken broth. Place the pan over a burner and turn the burner on high. Scrape up any brown bits. Make the slurry by whisking the flour and 2 T of chicken broth in a small bowl. Whisk the slurry into the pan briskly so no lumps form. Season the gravy with salt and pepper. Add the grapes and the shallots back into the pan. Stir to combine. Plate the chicken and potatoes. Ladle the gravy over the chicken and serve.