Читать книгу Hungry for Harbor Country - Lindsay Navama - Страница 21
Оглавление12 IMPRESS YOUR GUESTS
Crisp Chicken with Roasted Grapes and Brown Butter Grape Sauce
4–6 succulent servings 45 min active time 9 hrs 30 min start to finish
Special itemSNeeded
Fine mesh strainer or food mill
criSp chickeN
8–10 organic chicken thighs, bone-in, skin-on
Kosher salt and freshly ground black pepper, to taste
2 pounds seedless grapes, stemmed, for roasting (Use a mix of green and red or black grapes for a pretty plate!)
2 tablespoons olive oil, plus more as needed
BrowN ButterGrape Sauce
2 pounds Concord grapes, stemmed (Use Dinges’ Concord grapes in the fall or buy red grapes in a pinch. Buy Concord grape juice if you’re short on time.)
cup salted butter, cut into 1-inch cubes
2 tablespoons stemmed and minced fresh thyme, plus more for garnish
2 teaspoons white wine vinegar
cup cold water
1 tablespoons cornstarch
Kosher salt and freshly ground black pepper, to taste
Dry Out the Chicken Skin Place the thighs skin side up in a single layer on a baking sheet. Pat dry with a paper towel. Refrigerate, uncovered, for 6 to 8 hours or overnight to dry the skin.
Preheat the Oven Align a rack in the center of the oven and another rack just below it, and then preheat the oven to 425°F (on the roast setting, if you have one).
Prepare the Chicken Remove the chicken from the refrigerator and let rest at room temperature for 30 minutes. Place on a plate and sprinkle both sides of each chicken thigh with salt and pepper. Then place the chicken thighs, skin side up, in the center of a large cast iron skillet or oven-safe skillet.
Roast the Chicken Place the chicken on the center oven rack and roast for about 20 minutes.
Prepare the Grapes While the chicken is roasting, line a baking sheet with aluminum foil, then brush it with oil. Place the seedless grapes in a single layer on the prepared baking sheet. Drizzle with about 2 tablespoons of the olive oil and toss to coat. Sprinkle with pepper.
Roast the Grapes Place the seedless grapes in the oven on the rack just below the chicken and roast both for 20 to 25 more minutes, until the grape skins begin to blister and the internal temperature of the chicken reaches 165°F.
Juice the Concord Grapes While the seedless grapes and chicken roast, start the sauce. Place the Concord grapes in a blender and blend 1 to 2 minutes on high speed. Press the juice through a fine mesh strainer or food mill to strain the juice from the skins. Set the juice aside and discard the skins.
Prepare the Brown Butter Grape Sauce In a medium saucepan, melt the butter over medium-high heat, whisking often, until it foams and just begins to brown. Reduce the heat to a low simmer. Watch carefully. Add the Concord grape juice to the saucepan and whisk to combine. Add the thyme and vinegar and simmer on medium-low heat for 12 to 15 minutes, until the sauce begins to reduce.
In a small bowl, whisk together the cold water and cornstarch until smooth in order to make a slurry. Add the slurry to the pan and raise the heat to bring the sauce to a strong simmer, whisking constantly for about 5 minutes, or until the sauce thickens enough to coat the back of a spoon. Whisk in salt and pepper to taste, then simmer for another 3 to 5 minutes. Remove from the heat and set aside.
Let’s Eat! To serve family style, tuck some of the roasted grapes around the chicken in the skillet. Place the remaining roasted grapes in a bowl and serve the grape sauce in a gravy boat.
For individual portions, pour cup of the grape sauce in the center of each plate. Place 1 to 2 chicken thighs on top of the sauce, skin side up. Surround the chicken with cup roasted grapes, sprinkle with fresh thyme, and drizzle about 2 tablespoons grape sauce on top of the chicken.
