Roast chicken and grapes with burrata

It's a great combination: Roasted grapes, hot cooked chicken, a white wine sauce and burrata cheese, with grilled bread for added texture.

Credit: Curtis Stone's Travel, Cook, Repeat

• serves

  6

• prep

  10 minutes

• cook

  30 minutes

• difficulty

  Easy

Ingredients

Chicken and grapes

• 6 bone-in chicken thighs
• Sea salt and freshly ground black pepper
• 1½ tbsp (30 ml) extra-virgin olive oil
• 4 shallots, halved
• 1 bunch red grapes on the vine, cut into clusters
• 5 large sprigs fresh thyme
• 1 sprig fresh rosemary
• 1 ball burrata cheese or fresh mozzarella
• Flaky sea salt
• Grilled bread, to serve

White wine reduction sauce

• 1 cup dry white wine, or rosé wine
• 2 large thyme sprigs
• ½ cup chicken stock
• 45 g butter

Instructions

1. To roast chicken and grapes, preheat oven to 200°C (400°F). Season chicken generously with salt and pepper.
2. In heavy large skillet, heat oil over medium-high heat. Add chicken and sear for about 5 minutes on each side, or until golden. Transfer chicken to baking sheet.
3. Add shallots to hot skillet, cut side down, and cook for about 3 minutes, or until golden brown.
4. Add shallots, grape clusters, thyme, and rosemary to pan with chicken. Transfer baking sheet to oven and roast for 15 minutes, or until chicken is cooked through.
5. Meanwhile, to make wine reduction sauce, combine wine and thyme in medium frying pan over medium-high heat. Simmer for 4 minutes, or until wine is reduced by half. Add chicken stock and simmer 4 minutes, or until reduced by half. Remove pan from heat and whisk in butter to blend. Season sauce with salt and pepper.
6. To serve, cut burrata in half and arrange on platter. Surround cheese with chicken, grapes, shallots and herbs. Drizzled sauce over chicken and grapes and serve with bread.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.