Chicken a la Vendemmia

Name: Chicken a la Vendemmia
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 4 larges bone-in chicken breasts, skin on; 118 milliliters chicken stock or canned low-sodium chicken broth; 3 Tbsps coriander seed; 2 teaspoons fennel spice; 237 milliliters fennel seed; 2 teaspoons minced fresh rosemary; 3 Tbsps kosher salt; 2 Tbsps extra-virgin olive oil; 907 grams seedless red grapes; 4 servings Sea salt, preferably gray salt, and freshly ground black pepper; 118 milliliters thinly sliced shallot; 2 Tbsps white peppercorns

Chicken a la Vendemmian is a gluten free, dairy free, and primal main course. This recipe serves 4. One serving contains 463 calories, 31g of protein, and 15g of fat. A mixture of chicken breasts, kosher salt, grapes, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the fresh rosemary you could follow this main course with the Vanilla Yogurt with Grape and Blueberry Compote with Honey and Fresh Rosemary: An Easy Breakfast or Dessert as a dessert. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Puree the grapes in a blender then strain through a sieve, pressing on the solids to extract as much juice as possible. You should have about 2 1/2 cups of juice.

Ingredients you will need

Extract

Grapes

Juice

Equipment you will use

Blender

Sieve

Preheat the oven to 400 degree Fahrenheit. Season the chicken on all sides with salt, pepper and fennel spice.

Ingredients you will need

Whole Chicken

Fennel

Pepper

Salt

Equipment you will use

Oven

Heat a large ovenproof skillet over moderately high heat. When the skillet is hot, add the olive oil.

Ingredients you will need

Olive Oil

Equipment you will use

Frying Pan

Add the chicken breasts, skin side down, and brown well on all sides, about seven minutes total.

Ingredients you will need

Chicken Breast

Transfer the skillet to the oven and cook until the chicken is done throughout, 12 to 15 minutes.

Ingredients you will need

Whole Chicken

Equipment you will use

Frying Pan

Oven

Transfer the chicken to a serving platter and pour off all but 1 tablespoon of the fat in the skillet.

Ingredients you will need

Whole Chicken

Equipment you will use

Frying Pan

Add the shallot to the skillet and return to moderate heat. Cook until softened, then add the rosemary and cook briefly to release its fragrance.

Ingredients you will need

Rosemary

Shallot

Equipment you will use

Frying Pan

Add 2 cups of the grape juice and simmer briskly until reduced by half.

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Grape Juice

Add the stock and any collected juices from the chicken platter and simmer until the mixture has reduced to a creamy, sauce-like consistency. The total volume of the sauce will be a little more than 1 cup.

Ingredients you will need

Whole Chicken

Sauce

Stock

Cut the chicken breasts in half with a heavy knife or cleaver and return them to the platter. Spoon the sauce over and around them.

Ingredients you will need

Chicken Breast

Sauce

Equipment you will use

Cleaver

Knife

Serve immediately.

Put the fennel seed, coriander seed and peppercorns in a small, heavy skillet over moderate heat. Watching carefully, toss the seeds frequently so they toast evenly. When they are light brown and fragrant, pour them onto a plate to cool. (They must be cool before grinding, or they will gum up the blender blades.)

Ingredients you will need

Whole Coriander Seeds

Fennel Seeds

Peppercorns

Seeds

Toast

Equipment you will use

Blender

Frying Pan

Pour the cooled seeds into a blender and add the salt. Blend to a powder, removing the blender from its stand and shaking it occasionally to redistribute the seeds. Store in an airtight container away from light and heat for up to 4 months. or freeze for up to 1 year.

Ingredients you will need

Seeds

Salt

Equipment you will use

Blender