Fall
Simple Roasted Grape Chicken
Popular on Food52
67 Reviews
Jeri
January 15, 2021
Wonderful recipe. Used 4 bone in chicken thighs. White wine instead of vermouth.
Jeri
January 15, 2021
Wonderful recipe. Used 2 bone in chicken thighs. White wine instead of vermouth.
Azize T.
April 17, 2020
I made this and served it over meshed sweet potato. It was simply delicious! ❤️
Jill C.
September 11, 2019
I used green grapes from my yard and homemade verjus - it was easy to make and quite delicious. I served it with sweet potatoes and a kale salad.
deanna1001
October 7, 2017
I have made this so many times and it is always good. Often I sub cherry tomatoes for the grapes to great effect. Tonight my tomatoes are tiny and sweet but not quite numerous enough so I added pieces of firm pear to the pan. And used a lovely fig balsamic vinegar. Truly wonderful. I find this to be a very flexible recipe...the technique and sweet/savory mix is the key. Thanks again...
whmcdevitt
August 31, 2017
How about arugula with goat cheese toasted walnuts and a classic vinegrette
Tbird
August 31, 2017
Question (PLEASE ANSWER ASAP!) Since this is a SWEET meal, what kind of SALAD would you start with? Want to make this for a dinner party tomorrow. THANKS!
marydtoombs
August 31, 2017
The author made a frisée bed and enjoyed the sauce on it. I think sautéed green beans with a simple buttery Dijon sauce.
gingerroot
September 1, 2017
All of these suggestions sound great. Sorry I'm only getting to this now. A simple salad with arugula, shaved parmesan, lemon and olive oil would be a good match too.
Fábio P.
September 15, 2016
Made this one yesterday night. HUGE success, thanks for the recipe :D
https://www.instagram.com/p/BKWoNLjgOvQ/?taken-by=fpolezi
https://www.instagram.com/p/BKWoNLjgOvQ/?taken-by=fpolezi
Osvaldo S.
August 15, 2016
Made this for a family lunch today. Amazing! So good and unbelievable easy to do. Here's how it turned out https://www.instagram.com/p/BJJKJTZgz7i/
geugca
August 7, 2016
Hello,
Would this meal be easy to re-heat to serve the next day for a dinner party? I have aome family coming over and will
Literally have 1 hour to set up tables and appetizers. Busy work week too 😕
Would this meal be easy to re-heat to serve the next day for a dinner party? I have aome family coming over and will
Literally have 1 hour to set up tables and appetizers. Busy work week too 😕
Two T.
March 24, 2016
Amazing-town. I tucked away the remainder of grapes I bought, so we wouldn't eat them, and used them for this. Tossed in thyme with the rosemary. So good. I roasted @ 425 for a few mins longer as my oven can get problematic at high heat. The sauce was great, the chicken just perfect. I used 4 medium thighs and served with roast sweet potatos/carrots. https://www.instagram.com/p/BDW4pdwHOg3/?taken-by=salvegging
Tbird
December 8, 2015
Made this again for dinner last night - yes, a Monday. It's Hanukkah, and thought this would go really well with crisp latkes. I was right! This is my wife's favorite recipe I make, so it was terrific for a holiday celebration. Yum, Yumm... YUMM !!!!
Virginia M.
April 9, 2015
The roasted grape "sauce" really makes this special. I remember a dish my stepmom always made with chicken and grapes from my childhood that I hated and now I'm wondering if I was insane, because this was sooo good. My only substitution was dry sherry instead of vermouth because it's what I hadnon hand and it worked out well.
Mike S.
October 22, 2014
This is one of the most elegant and wonderful recipes I've made in a long time. Thank you!
Nyborg
October 15, 2014
Just realized that I didn't use the butter. Really didn't need it! Thx for the recipe.
Nyborg
October 15, 2014
Made this tonight with all the ingredients. Extremely tasty. Not the fastest weeknight dish, but delicious. Great for a dinner party.
Whitney G.
October 2, 2014
this turned out awesome, and my kids loved the sweet grapes. I failed on the rosemary, though, and I think that would have added a lot. Still, it was great. I will definitely make it again. Great weeknight supper but has crossover value to serve to guests.
gingerroot
October 16, 2014
Thanks so much for letting me know, Whitney! So glad it was enjoyed by adults and kids.
teeokeefe
May 12, 2014
Beyond delicious. didn't even make/complete the pan sauce (husband was famished) and it was good as is. Next time, I'll make it though and I'm looking forward to it! Thank YOU!
gingerroot
May 13, 2014
You're welcome, teeokeefe! I'm so glad you enjoyed this. Thanks for letting me know!
deanna1001
November 11, 2013
This was heavenly! The smell alone is worth it. Served over left-over mashed sweet potatoes with tomato Provençal and salad. Brava!
deanna1001
November 11, 2013
Oh...minor subs...thyme instead of rosemary, no stock so used water and cut the butter in half. Timing perfect. Great weeknight recipe. Thanks!
gingerroot
February 13, 2014
Thank you deanna1001! Not sure how I missed your comment - I'm thrilled you enjoyed this.
deanna1001
February 13, 2014
Made it again but with rosemary this time. So lovely. So perfect for serving 2. Will likely have it for dinner tomorrow. Really love this recipe...
Geni
August 29, 2013
This was delish! I used vodka (about 1/3 C) and thought there wouldn't be enough sauce, but I served it with brown rice and the amount was perfect. I liked marydtombs's idea of tossing carrots in some of the sauce as well. I used thighs, but will try using bone-in, skin-on breasts next time and possibly reduce the butter at the end in a meager attempt to reduce the fat so that my 70 yo arteries will be happier. Thanks to all who enter recipes and to those who review them......I love reading every word!!
Moni
August 13, 2013
This was ridiculously delicious. We had a block party yesterday and came back home with leftover chicken that didn't make it to the grill. Our version of this recipe strayed in a few ways: (1) seasoning (2) used de-seeded concord grapes from our vines (3) no vermouth or butter (4) did not add garlic to the chicken, added it later to the sauce. The outcome: ridiculously good, tender chicken with or without the sauce. I have to admit the sauce was incredible too. Thanks for sharing this recipe!
gingerroot
August 29, 2013
You are welcome, Monisha! Sorry for the belated reply...somehow I missed this until now. So glad you enjoyed. I'm also jealous of your concord vines! : )
whmcdevitt
February 21, 2013
i think the problem with turkey is that you need to cook it through and it looses it's
moisture. try it with chicken breast next time. i have and it very good. one other suggestion cook it at a lower temp legs and thighs can hold up in a 450 degree oven. it is very good i've made this so many times with great results!!
moisture. try it with chicken breast next time. i have and it very good. one other suggestion cook it at a lower temp legs and thighs can hold up in a 450 degree oven. it is very good i've made this so many times with great results!!
Jcrater
February 21, 2013
Made last night with turkey breast. I overlooked the turkey a little, but the sauce was great
Tbird
January 10, 2013
2nd time's the charm! Love this recipe, so prepping it on aThursday night this time, rather than waiting for the weekend. Yumm!!!
JadeTree
December 3, 2012
Delicious! I doubled this for a family of four and cleverly divided the ingredients between two baking dishes....forgetting about the deglazing at the end. Oops! It does double beautifully and it is entirely possible to remove the chicken and fat from the un-stovetop safe dishes, throw some liquor in the hot pans and semi-deglaze them in the oven (yes, it was a bit crazed, but I was not going to lose the pan juices) and then pour the resulting juices into a hot skillet and finish the sauce on the stovetop. Was also out of vermouth so used sherry, which was delicious. Next time will be more orthodox.
This was actually fun to make with small children since the de-stemming of grapes can be delegated and then the roasted grapes can be marveled at and enjoyed as a new taste. The four-year-old was too cool for it, but the 1 1/2 year-old feasted on the roasted fruit. A success!
This was actually fun to make with small children since the de-stemming of grapes can be delegated and then the roasted grapes can be marveled at and enjoyed as a new taste. The four-year-old was too cool for it, but the 1 1/2 year-old feasted on the roasted fruit. A success!
gingerroot
December 4, 2012
I'm so glad! Thanks for letting me know, JadeTree. Love that your little one enjoyed the roasted fruit.
tena
November 14, 2012
what is vermouth
gingerroot
November 14, 2012
Hi Tena, dry vermouth is a fortified wine that has been infused with botanicals (herbs, spices, roots etc). Here is a more informative definition from Cook's Illustrated: http://www.cooksillustrated.com/tastetests/overview.asp?docid=9801
taxidog
November 6, 2012
This was wonderful- I added some onions and roasted them too. The pan gravy was exactly what we needed; very homey. I made some polenta to soak up that gravy. I made it the night before the hurricane with the assumption we would lose power and therefore not be able to use the oven for a while. Thankfully this wasn't the case. Hope all of you are safe and warm.
gingerroot
November 14, 2012
Thank you, taxidog! Apologies for my belated reply. I'm so happy you enjoyed this. Onions are a wonderful addition and serving it on polenta - yum! I'll have to do that next time. I'm glad you did not lose power - hopefully that has not changed.
Tbird
November 5, 2012
Okay - this is now a staple recipe for my family. I made this last night (Sunday dinner after a long Hurricane Sandy filled week), along with the Arugula salad with roasted Sweet Potatoes. A perfect combination - particularly if served on the same plate as the sauce and the dressing combine marvelously! This is a wonderful Autumn meal - my wife said it was one of my best ever. Gingerroot.... thanks for this. What's next?!
gingerroot
November 5, 2012
Oh gosh, Tbird, I'm so glad you and your family enjoyed it! You've made my day. Thanks for letting me know. I love your pairing with the arugula and sweet potatoes. Yum!
marydtoombs
October 30, 2012
This was delicious and surprisingly, my husband loved it with my revisions... I used boneless, skinless breasts and topped them with a slice of bacon to keep them moist. Also, I didn't have vermouth so substituted vodka. The pan sauce was great. There was no chicken leftover, so for lunch the next day, I tossed the grapes and sauce with cooked carrots and egg noodles which was also yum. Thanks for this creative idea.
Nushin
October 30, 2012
Do you think I could use all chicken breasts instead of the legs?
KaKaKaKatie
October 30, 2012
I did this and it was great! I used boneless skinless chicken breasts because I had them on hand. I cooked them at 400 rather than 450 for about 40 min. I turned on the broiler like the recipe suggests they were browned nicely. The grapes did not look as roasted as the picture above. The chicken turned out really well (and was healthier), but am definitely still going to try this recipe with leg quarters.
gingerroot
October 30, 2012
Glad it worked out using b/s-less chicken breasts. I think you'll enjoy it with the leg quarters. Roasting them at high heat and their added flavor adds a lot to the dish (and really roasts the grapes!).
gingerroot
October 30, 2012
Hi Nushin, using chicken breasts instead of the legs will work with slight modifications in temperature/time (see above comments from those who subbed breasts for legs). I think you'll lose a bit of the flavor that the leg quarters add, but I do like marydtoombs addition of some bacon to keep the b/s-less breasts moist. If you're using bone-in skin-on chicken breasts I think you could roast them at 450 degrees for 30-35 minutes (or until cooked through).
mtlabor
October 30, 2012
Such a great way to use grapes! Definitely going to have to check this out =)
Claire F.
October 29, 2012
Sounds like a fantastic way to use those garden greens that have started getting a little bitter. Think I could sub a dry white wine for the vermouth?
gingerroot
October 29, 2012
Hi Claire, You can definitely sub a dry white wine for the vermouth. I like using vermouth because I always have it on hand and it doesn't need to be refrigerated. Hope you enjoy it!
gingerroot
November 14, 2012
Hi Claire, scratch my last comment about not needing to refrigerate vermouth. Although I never have with no ill effect, I will start keeping my bottle in the fridge. http://www.cooksillustrated.com/tastetests/overview.asp?docid=9801
Shellsie
October 28, 2012
Is the vermouth sweet or dry?
gingerroot
October 28, 2012
Hi Shellsie, I used dry vermouth. I'd love to hear your thoughts if you give it a try.
Lokness
October 25, 2012
Looks good! I just bought a bunch of red grapes. This sounds like the perfect way to use them. Great warm dish.
gingerroot
October 28, 2012
Thanks for your comment, Lokness. I hope you enjoy it if you give it a try.
Amissasmith
October 16, 2012
Doubled for 4. Cut down on grapes next time. Used all chicken thighs and it rendered a ton of fat, poured off most before adding onion and vermouth. Used 1/2 Tbsp butter to finish.
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