Wine-Braised Chicken with Grapes and Root Vegetables
Recipe GLPR82f278d177e972
A classic Mediterranean-inspired braised chicken dish featuring tender pieces of chicken simmered with aromatic vegetables, white wine, and fresh herbs. The chicken is first seared until golden, then braised low and slow in the oven with potatoes, onions, and carrots until melt-in-your-mouth tender. Sweet roasted grapes are folded in at the end, adding a bright, elegant finish to this comforting one-pan meal.
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Ingredients
Extra virgin olive oil
1 whole free-range chicken (1.5 kg / 3.3 lbs)
4 medium onions
4 medium carrots
2 cloves garlic
½ bunch fresh rosemary
1 heaped tablespoon all-purpose flour
300 ml dry white wine
200 ml organic chicken broth
600 g potatoes, waxy variety
2 handfuls mixed red and green grapes (about 250 g)
Fresh flat-leaf parsley for garnish
Directions
Preheat your oven to 190°C (375°F / gas mark 5).
Using a sharp knife, carefully joint the whole chicken into 8 pieces (2 breasts, 2 thighs, 2 drumsticks, 2 wings). Pat dry with paper towels.
Heat a generous glug of olive oil in a large heavy-bottomed saucepan over medium heat. Season the chicken pieces with salt and pepper, then add them to the hot pan in two batches. Sear until deeply golden all over, about 4–5 minutes per batch, then transfer to a clean plate.
Peel the onions and cut them into thick wedges. Peel and chop the carrots into chunky pieces. Peel the garlic cloves and finely mince them.
Add the onions and carrots to the same pan (do not clean it) and sauté gently over medium-low heat for about 15 minutes, stirring occasionally, until they soften and take on a light golden colour without browning. Add the minced garlic and cook for another minute until fragrant.
Return the seared chicken pieces to the pan and nestle them among the vegetables. Pick the leaves from the rosemary, finely chop them, and sprinkle over the chicken. Dust everything with the flour and stir to coat evenly.
Increase the heat to medium-high and let the flour toast for 2–3 minutes, stirring gently, until it begins to colour slightly and smell nutty.
Pour in the white wine and bring to a simmer, scraping up any browned bits from the bottom of the pan. Allow the wine to bubble and reduce by approximately half, about 5–7 minutes.
Roughly chop the potatoes into medium chunks (leave skins on if you prefer) and add them to the pan. Pour in the chicken broth and bring everything back to a gentle simmer, stirring occasionally.
Transfer the entire contents of the pan to a large roasting tin or ovenproof dish. Cover loosely with foil and braise in the preheated oven for 30 minutes, or until the potatoes are tender when pierced with a fork and the chicken is cooked through (the thickest part of the thigh should reach 165°F / 74°C when checked with an instant-read thermometer).
Meanwhile, place the grapes in a small roasting dish, drizzle lightly with olive oil, and season with a pinch of salt. During the last 20 minutes of the chicken's cooking time, place the grapes in the oven and roast until they blister and caramelize slightly.
Remove the chicken and vegetables from the oven. Gently fold the roasted grapes into the braising liquid. Finely chop the fresh parsley leaves and scatter generously over the top.
Serve hot directly from the roasting tin, or divide among serving bowls, ensuring each portion gets chicken, vegetables, grapes, and plenty of the flavorful braising liquid.
