Chicken and grapes with sherry vinegar from Dinner: Changing the Game (page 30) by Melissa Clark

  • whole chicken
  • fennel seeds
  • lemons
  • sherry vinegar
  • seedless red grapes

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • dinnermints on January 19, 2021

    This was excellent. I prepped the chicken in the morning and spread as much of the salt mixture under the skin as possible, and the flavor really came through. However, I had a 6 lb chicken, and so, somehow never getting the hang of how long a chicken cooks per pound (there is such a thing, isn't there??), at 80 minutes it was in the oven almost twice the time indicated in the recipe and the breasts were still not cooked all the way. I ran out of time to make the sauce, but did put the pan juices in a jar to separate, and plan to make the sauce with leftovers. The grapes didn't quite caramelize as much as I thought they would, but I did cover it with foil about halfway through as it was getting quite brown. Would definitely repeat.

  • meduff on February 01, 2019

    I loved, loved, loved this recipe. It was so easy and the chicken ridiculously good. This made the list for Sunday dinners and company coming over. The only problem I had was the “sauce”. You add sherry vinegar to the pan dripping to make a sauce. The first time I made it exactly the way it is written but I should have drained the fat from the sauce - that fat left the sauce greasy and a total yuck. The only other thing I tasted was the sherry vinegar and I thought it overwhelmed any benefit the sauce would have given the chicken. Believe me that chicken didn’t need any help - it was perfect just the way it was. When I made it the second time - still a perfectly cooked chicken (I bought a 4.25 pound slow growth chicken which I would do again) I did use a fat separator and then took the drippings minus the fat and added the sherry vinegar again. I still didn’t like it - the sherry vinegar tasted way too strong. Next time I wouldn’t even mess with the sauce. It was perfect on its own.

  • Emily Hope on September 28, 2017

    This was good -- I didn't have time to leave the rub to marinate on the chicken before cooking, and I'm sure it would be improved that way, but it was fine popped straight into the oven. The sauce was delicious. I love roasted grapes, but we had a bunch of really small grapes we picked at a farm, and I decided to leave them on the stems, as is shown in the photo (though the instructions say to stem them). This was mistake--the grapes were shriveled and impossible to get off of the stems once they'd cooked. We ended up just tossing them and using the sauce. Served with a tomato salad with burrata.

  • averythingcooks on September 01, 2017

    This was interesting :) We really liked the fennel seed , lemon rub and the chicken itself roasted perfectly following the temperature and timing given. But as for the grapes........they roasted nicely alongside the chicken but when it came time to serve, there was much discussion. Ultimately, we scraped the pan drippings and grapes into a small pot with the sherry vinegar, skimmed some fat off and puréed with the immersion blender. This warm, blended sauce was really nice with the roasted chicken. Perhaps next time I'll include onions ( to eventually blend into the sauce ) & baby potatoes to roast along with everything else.

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