Chicken with White Wine and Grapes
Adapted from Michael Chiarello
Serves 2 with leftovers
-1 tablespoon whole fennel seeds
-1/2 teaspoon black peppercorns
-1/2 teaspoons sea salt
-2 bone-in chicken breast halves, skin and visible fat removed
-1 tablespoon rendered duck fat or olive oil
-1/3 cup sliced shallots
-1 tablespoon freshly chopped rosemary leaves, plus sprigs for garnish
-2 cups white wine (I used Sauvignon Blanc)
-2 cups chicken stock or low-sodium chicken broth
-1 cup halved seedless red grapes
-Salt and pepper, to taste
Preheat oven to 400 degrees F.
Toast fennel seed and peppercorns in a dry pan until fragrant. Let cool and then add to a spice grinder with the sea salt. Process until a powder has been achieved. Season the chicken with the spice mixture, pressing it into the meat.
In a deep-sided oven-proof skillet, heat the duck fat or olive oil. Add the chicken, top side down, and cook for 3 minutes to brown. Place the pan in the oven, uncovered, for 10 minutes.
Remove from the oven and turn the chicken over and bone side down on a baking sheet. Return chicken to the oven until cooked through, about 15 to 20 minutes. Remove the pieces to a platter.
Using the same pan used for the chicken, add the shallot to the fat in the pan. Cook for 2 minutes. Add the chopped rosemary and let sweat for 1 minute, then add the wine. Reduce by half and add the chicken stock. Reduce the sauce by half again, for about 1 cup of sauce. Add the grapes and cook just to heat through, about 1 minute. Season to taste with salt and pepper.