Chicken roasted with grapes from the 5 o'clock Apron
- Easy
Ingredients
- 8 chicken thighs
- 2 bay leaves
- 3tbsp olive oil
- 300g black or green grapes, split into small bunches
- 1 ½tbsp thyme leaves
- 2 small fennel bulbs or, 4 celery sticks trimmed and very thinly sliced
- 1tsp fennel seeds toasted and lightly crushed
- 1 small red onion peeled and thinly sliced
- salt and freshly ground black pepper
Method
- STEP 1
In a bowl mix the chicken with the bay, 1 tablespoon of the oil, and 1⁄2 teaspoon of salt. Season with plenty of black pepper, then refrigerate for an hour.
- STEP 2
Heat the oven to 220°C/fan 200°C/425°F/Gas 7. Transfer the chicken, skin-side up, to a lined baking dish and bake for 20 minutes, until cooked at the edges.
- STEP 3
Turn down the oven to 200°C/fan 180°C/400°F/Gas 6 and add the small bunches of grapes and thyme to the dish.
- STEP 4
Season with 1⁄2 teaspoon of salt and bake for a further 15–20 minutes, until the chicken is cooked through.
- STEP 5
In a mixing bowl, toss together the fennel, fennel seeds and red onion with a big pinch of salt and the remaining olive oil.
- STEP 6
Add the fennel and onion mixture to the baking dish with the cooked chicken and grapes, to soften ever so slightly, adding salt and pepper to taste.
- STEP 7
Serve immediately. Some crusty bread to mop up the juices is nice here, likewise some cooked rice or potatoes.
