Roast Chicken with Mustard and Grapes

By • October 14, 2009 • 32 Comments

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Author Notes: I’ll admit that I don’t eat as much fruit as I should, but when grapes are in season, I can never resist bringing some home from our farmers’ market. I’m always looking for savory applications for grapes, and I have come to love using them to dress up pan sauces. This one features both mustard seeds and Dijon mustard, as well as the warm, lemony flavor of coriander. I think the combination works really well, and makes a great accent to a simple plate of roast chicken – it’s easy enough for a weeknight, but elegant enough for company. Note: I prefer to use a light homemade chicken broth – if you are using a commercial brand, use an unsalted variety so you can control the level of sodium. As far as the Dijon goes, I like it really sharp – Maille Extra Hot is a favorite. - lastnightsdinnerlastnightsdinner

Food52 Review: This recipe is living proof that keeping things simple often yields great results. By creating a pan sauce with a few carefully chosen ingredients, lastnightsdinner takes roast chicken and elevates it to elegance. The headliner is the mustard (she calls for both Dijon and brown mustard seeds), but no less important are its four sidekicks: toasted coriander, lots of finely chopped shallot, fresh thyme and red grapes. By combining these with a little chicken broth and the pan drippings in the cast iron skillet in which you've already cooked the chicken, you end up with a sauce that belies the relative simplicity of the dish. It's simultaneously creamy, tangy, aromatic and a bit nutty (we're guessing from the coriander?). Its skin having been salted and left to dry in the refrigerator overnight, the roast chicken is both crisp and tender, and the half-cooked grapes pop pleasantly in your mouth, leaving their sweetness behind. We're pretty certain we could eat this every day. - A&MA&M

Serves 2-4

  • 2 pounds bone-in, skin-on chicken parts
  • Kosher salt
  • 1 teaspoon whole coriander seeds
  • 1/2 cup finely chopped shallot
  • 1 cup halved seedless red grapes
  • 1 teaspoon brown mustard seeds
  • 1 cup chicken broth
  • 3 tablespoons Dijon mustard
  • 1 tablespoon fresh thyme leaves
  1. Season the chicken pieces aggressively with Kosher salt and refrigerate, uncovered, overnight. Remove from the refrigerator and allow them to come to room temperature.
  2. Preheat oven to 450
  3. Toast the coriander seeds in a dry skillet for a few minutes until fragrant. Remove and crush in a mortar and pestle
  4. Arrange the chicken in a cast iron skillet or other ovenproof pan. Place in the oven and roast for approximately 25-30 minutes or until the chicken reaches an internal temperature of 165 (remembering that the chicken will continue to cook as it rests).
  5. Remove the chicken to a platter and tent loosely with foil.
  6. Pour off all but about 2 teaspoons of the fat from the pan, then add the shallots and grapes. (Note: if you aren’t using particularly fatty pieces of chicken, you may need to add a little olive or vegetable oil instead.) Cook over medium heat until the shallot is softened, stirring occasionally.
  7. Add the crushed coriander seeds and the mustard seeds to the pan, then add the broth. Whisk in the Dijon until it is incorporated, then cook until the sauce is reduced by half. Taste and adjust salt if necessary.
  8. Stir in the fresh thyme leaves, move the chicken pieces to individual plates or a serving platter, then spoon the sauce over the chicken pieces.
Jump to Comments (32)

Tags: Easy, savory

Comments (32) Questions (1)

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Julistache

over 1 year ago juliunruly

This is fabulous. Served with the thyme roasted carrots with goat cheese, also from this site, and it was a lovely dinner.

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over 1 year ago Chef Tracy D

Loved this! And so easy to make!

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over 2 years ago cancook

Made this last night - absolutely fabulous. Didn't realize I was out of coriander until I started, so I seasoned the chicken rather heavily with Trader Joe's "Everyday Seasoning" which has quite a bit of coriander. It's a very versatile seasoning and I think it really added a kick. Served it with a white, brown rice and barley medley to soak up the unbelievable sauce!

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almost 3 years ago j.palimpsest

This recipe is the reason I now have a stove-top to oven skillet. Well worth the purchase.

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over 3 years ago linzarella

just discovered this recipe and made it for the first time a few nights ago. there were only two of us, so after the chicken was gone i had a lot of leftover sauce lingering in the fridge for a few days. was about to throw it out, but then i tasted it, and it was so good i almost ate it like a bowl of soup. this already great sauce definitely improved after a few days in the fridge. any ideas what else it might be good on?

Henrykiss

over 3 years ago arielleclementine

we just ate this for dinner and it was so wonderful! what a perfectly lovely sauce! thanks for the recipe :)

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over 3 years ago lastnightsdinner

Hooray, and thank you!

Me

over 3 years ago TheWimpyVegetarian

Made this for a dinner party last night and it was really great! Thanks for a great recipe lnd!

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over 3 years ago lastnightsdinner

Thank you! I'm so glad you liked it!

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over 4 years ago pauljoseph

Thanks for this great recipe!

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over 4 years ago lastnightsdinner

Thank you!

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over 4 years ago likestocooklovestoeat

This was so good - we really enjoyed it and it was easy. Thanks for a great recipe!

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over 4 years ago lastnightsdinner

Thank you! I'm so glad you liked it!

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almost 5 years ago AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

Mmmmmm, yum. This looks so good. I can't wait to try it. The grapes at the Farmers Market are gorgeous these days, so I'm going to try it this weekend, to serve to my boys (who will both be home!) They will love it, I'm sure.

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almost 5 years ago lastnightsdinner

Our grape season here is fleeting and long past, but I love that you still have local grapes available - and I very much hope you like this!

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almost 5 years ago AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

I've never used them in a warm dish before! Occasionally I put them in a curried chicken salad. Actually, I don't use grapes much. My mother never bought them when I was growing up, as she was supporting Cesar Chavez and his farmworkers' boycott, which seemed to last forever. This dish sounds delightful though, with the sharp vs. sweet flavors; the coriander is a brilliant touch. I have in mind a nice seasonal salad to serve with this. Stay tuned . . . . I will be posting the recipe for it next week!

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almost 5 years ago mt97

LND!

I made this for my "last night's dinner" and it killed. This chicken dish is wonderful. It's easy, kind of elegant and downright tasty. Definitely a keeper in the weekly/monthly rotation. Big ups to you!

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almost 5 years ago lastnightsdinner

Oh, excellent - I'm so glad you liked it!

Tea_guy

almost 5 years ago Tamio888

Oh, baby....! We did it! I had the thyme ready, but, forgot to get in at the last minute, but, it was GREAT!!!!

Thanks!

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almost 5 years ago lastnightsdinner

Awesome - so glad you liked it!

Tea_guy

almost 5 years ago Tamio888

Hey, LND, I'm still swooning over the Tom and Gingers from the launch party. This will be the first thing I make when my wife comes home from Japan.

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almost 5 years ago lastnightsdinner

Thanks! I'm glad you enjoyed the drink and I hope you and your wife enjoy this, too! Nice meeting you!

Ry_400

almost 5 years ago melissav

We made this for dinner tonight and it was excellent!

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almost 5 years ago lastnightsdinner

Oh, I'm so glad you liked it! Thank you!

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almost 5 years ago maggie531

A routine comfort dish that has been taken to new heights uniquely with a gourmet's flair for adding the fragrance of coriander with the bite of mustard and sweetness of red grapes. Wonderful.

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almost 5 years ago lastnightsdinner

Thanks, Maggie!

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almost 5 years ago lastnightsdinner

Thanks, everyone!

Steve_dunn02

almost 5 years ago Oui, Chef

This looks tasty, and beautiful on the plate. I think my kids will love the fact that there are grapes in it....a little dessert with dinner. YUM!

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almost 5 years ago Maria Teresa Jorge

Fantastic recipe, will give it a go!

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almost 5 years ago Maria Teresa Jorge

Fantastic recipe, will give it a go!

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almost 5 years ago Goldilocks

this looks so good. wow.