Chicken alla Vendemia

Name: Chicken alla Vendemia
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 4
Cuisine: Global
Ingredients: 4 bone-in chicken breast halves; 3 Tbsps coriander seeds; 237 milliliters fennel seeds; 473 milliliters grape juice; 3 Tbsps kosher salt; 473 milliliters chicken stock or low-sodium chicken broth; 59 milliliters extra-virgin olive oil; 237 milliliters halved seedless red grapes; 1 Tbsp freshly chopped rosemary leaves, plus sprigs for garnish; 4 servings Gray salt; 79 milliliters sliced shallots; 2 Tbsps white peppercorns

Chicken all If you have gray salt, coriander seeds, grape juice, and a few other ingredients on hand, you can make it. To use up the kosher salt you could follow this main course with the Low Fat Crumbs Cake (Kosher-Dairy) as a dessert. It is a good option if you're following a gluten free, dairy free, and primal diet.

Instructions

Preheat oven to 400 degrees F.

Equipment you will use

Oven

Season the chicken with gray salt and fennel spice, pressing the spice into the chicken breasts.

Ingredients you will need

Chicken Breast

Whole Chicken

Fennel

Salt

In a deep-sided oven-proof skillet, heat the olive oil.

Ingredients you will need

Olive Oil

Equipment you will use

Frying Pan

Oven

Add the chicken, skin side down, and saute for 3 minutes to brown.

Ingredients you will need

Whole Chicken

Place the pan in the oven, uncovered, for 10 minutes.

Equipment you will use

Oven

Frying Pan

Remove from the oven and turn the chicken over and place skin side up on a baking sheet. Return chicken to the oven until cooked through, about 15 to 20 minutes.

Ingredients you will need

Whole Chicken

Equipment you will use

Baking Sheet

Oven

Remove the pieces to a platter.

Using the same pan used for the chicken, add the shallot to the fat in the pan.

Ingredients you will need

Whole Chicken

Shallot

Equipment you will use

Frying Pan

Add salt and pepper, cook for 2 minutes.

Ingredients you will need

Salt And Pepper

Add the chopped rosemary and let sweat for 1 minute, then add the grape juice. Reduce by half and add the chicken stock. Reduce the sauce by half again, for about 1 cup of sauce.

Ingredients you will need

Chicken Stock

Grape Juice

Rosemary

Sauce

Add the grapes and cook just to heat through, about 1 minute.

Ingredients you will need

Grapes

Spoon the grapes and sauce over the chicken and garnish with sprigs of fresh rosemary.

Ingredients you will need

Fresh Rosemary

Whole Chicken

Grapes

Sauce

Put the fennel seeds, coriander seeds, and peppercorns in a heavy pan over medium heat. Watch carfelly, tossing frequently so the seeds toast evenly. When light brown and fragrant, pour the seeds onto a plate to cool. They must be cool before grinding, or they will gum up the blades.

Ingredients you will need

Whole Coriander Seeds

Fennel Seeds

Peppercorns

Seeds

Toast

Equipment you will use

Frying Pan

Pour the seeds into a blender or spice grinder and add the salt. Blend to a fine powder, shaking the blender/grinder occasionally to redistribute the seeds. Store in a tightly sealed glass jar in a cool, dry place, or freeze.

Ingredients you will need

Seeds

Salt

Equipment you will use

Blender