Pan Roasted Chicken & Grapes

Cooking time
Serves2 people
Gluten-free diets
Pan Roasted Chicken & Grapes

This simple one pan dish is ready in under 30 minutes. Sweet juicy grapes are roasted alongside tender organic chicken breasts with fragrant thyme and a good slosh of wine. An elegant meal for two.

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layout 1 comment

Ingredients

  • 4 shallots
  • 2 skinless chicken breasts
  • 200ml white wine
  • 1 bay leaf
  • 6 thyme sprigs
  • 200g white or red grapes
  • ½ lemon

Prep: 5 mins | Cook: 20 mins

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Method

1. Preheat your oven to 200°C/Fan 180°C/Gas 6. Quarter the shallots and peel them. Keep some of the root on the shallot to keep them together. Dust the chicken breasts with plenty of salt and pepper.
2. Place an ovenproof frying pan on a high heat. Place a square of baking paper in the pan and drizzle in 1 tbsp olive oil. Lay the chicken breasts carefully in the pan on top of the paper (this stops the chicken burning or sticking to the pan). Nestle in the shallots and cook for 3 mins. Turn the chicken breasts over and move the shallots around. The chicken should be lightly golden. Cook for a further 3 mins.
3. Pour in the wine and drop in the bay leaf and thyme sprigs. Add in the grapes. You can keep them on the stalks if you like. Bring the wine up to a bubble.
4. If your frying pan isn’t ovenproof, transfer everything to a shallow, ovenproof dish. Slide the pan or dish into the oven and roast for 15 mins. The chicken should be cooked through and the grapes slightly wrinkled. Remove from the oven and leave to rest for 5 mins. Squeeze in a little lemon juice to taste.
5. Serve with herby buttered new potatoes and salad leaves, spooning over the sweet grape juices.
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Momma

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always up for something new

Rating

very easy and really nice. I served it as suggested with buttered jersey royals and green salad. Just have to be careful not to over cook the chicken - I found the 15 mins in the oven too long. I might try 10 next time and then remove the chicken to finish off the grapes - or perhaps covering the cicken with buttered parchment in the oven to trap the moisture. I think its always an issue with fan assisted ovens.