Gusto TV Crispy Garlic Chicken with Grapes Recipe - Roasted Garlic Rosé Glaze

Crispy Garlic Chicken with Grapes Recipe

Crispy Garlic Chicken with Grapes Recipe features bone-in skin-on chicken supreme seared golden then oven-braised in Rosé-chicken broth with 1 pound whole red grapes and optional Concord juice where ½ cup roasted garlic paste smeared under skin creates flavor explosion. From A IS FOR APPLE “Garlic and Grapes,” hosted by Leah Wildman, this French bistro masterpiece delivers shatter crisp skin over juicy breast swimming in glossy grape reduction serving 6 generously.

The Inspiration

Crispy Garlic Chicken with Grapes Recipe channels Provençal poulet aux raisins through garlic confit technique — 300°F slow-roast transforms 2 whole garlic heads into sweet paste injected under skin amplifying chicken essence 500% while Rosé wine’s strawberry-tannin profile deglazes fond perfectly. Leah Wildman masterfully executes A IS FOR APPLE‘s garlic-grape synergy through skin-loosening paste distribution (even infusion), undisturbed 5-minute searing (fat rendering), and optional Concord juice intensification (color + jammy depth). Thyme-pepper confit and strained reduction elevate to restaurant pedigree.

Ingredients

2 tbsp (30 ml) Dijon mustard
½ tsp (2.5 ml) freshly cracked pepper
2 tsp (10 ml) fresh thyme
6 bone in chicken breast “supreme” skin on
1 tbsp (15 ml) olive oil
salt to taste
1 ½ cups (375 ml) Rosé wine
1 cup (250 ml) chicken broth
1 lb (454 g) seedless whole red grapes washed stems removed
1 cup (250 ml) Concord grape juice (Optional)

Roasted Garlic Paste (Makes about 1/2 cup)

2 whole heads of garlic with root
4 sprigs of fresh thyme
1 tbsp olive oil
fresh pepper
¼ cup (60ml) red wine optional

Methods

For Garlic Paste

Preheat oven to 300F (148°C).
Using a sharp knife, cut ¼ to ½ inch (.63cm-1.25cm) top from the garlic heads exposing the individual cloves.
Place the garlic in a large sheet of foil.
Using the tines of a fork prick all over the surface of the exposed garlic.
Drizzle with oil, add the pepper and a good splash of red wine.
Wrap up the garlic tightly with the foil.
Place in oven and roast for about 1 hour or until super tender.
Remove and allow to cool slightly.
Remove cloves by pressing firmly on the root and push out the little sweet garlic cloves.
To make a paste mash with a fork.
Add to pastas, dips or simply smear over hot crusty bread.

For Chicken

In a small bowl mix together Dijon mustard, garlic paste, pepper and fresh thyme.
Rinse chicken in cool water and pat dry.
Using your hands gently loosen the skin of the chicken breast and equally rub the paste between the 6 breasts without tearing the skin.
Season the chicken with salt and pepper.
Place a large skillet over medium heat and add the olive oil.
Allow the olive oil to heat 1 minute. Place the chicken breast skin side down in the hot oil. Cook without moving for about 5 minutes or until the skin is golden brown and crispy.
Flip and cook the flesh side for about 3 minutes.
Place the chicken into an oven proof skillet.
Pour off any excess fat in the skillet and discard.
Place pan over medium heat.
To the pan add the rose wine and using a wooden spoon scrape up all the yummy bits from the chicken. Allow to simmer 3 minutes.
Add the chicken stock, grapes and grape juice if using. (The grape juice intensifies the sauce flavour and adds a great colour.)
Bring to a simmer and then pour over the chicken.
Place in preheated 350F (176°C) oven.
Allow the chicken to roast for about 25 minutes or until cooked through.
Remove chicken from oven and allow to rest covered in foil for 5 minutes.
For a richer sauce strain the liquid into a sauce pan and reduce to desired thickness. Return the strained grapes and serve hot over chicken.
Plate chicken and drizzle sauce all over.

Serving Suggestions

Plate Crispy Garlic Chicken with Grapes supreme atop whipped parsnip clouds with sauce waterfalls and micro thyme, or serve family-style grape-studded casserole with sourdough trenchers absorbing glory — episode’s garlic-grapes theme demands verjus-glazed roasted grapes alongside while garlic scapes provide green contrast. Date night features sauced potato galette beneath; harvest dinners convert to confit garlic presentation. Pair white Burgundy matching minerality or GSM embracing spice; deconstruct into salad crowning bitter frisée with grape vinaigrette. Buffet perfection warms covered; sous-vide 150°F then sear elevates precision further.

Final Thoughts

Crispy Garlic Chicken with Grapes recipe from A IS FOR APPLE “Garlic and Grapes,” hosted by Leah Wildman, transforms 6 bone-in skin-on chicken supremes through roasted garlic paste under-skin injection yielding shatter crisp searing then oven-braised Rosé-chicken broth with 1 pound whole red grapes creating glossy grape jewel sauce — 300°F garlic confit and 5-minute undisturbed skin render guarantee bistro perfection serving 6 generously with optional Concord juice intensifying color depth. Precise skin loosening technique prevents tearing while strained reduction elevates silkiness, scaling effortlessly from family dinners to harvest feasts with parsnip pairing providing essential creaminess balance.

Find more recipes from A is for Apple here!