Crispy Garlic Chicken with Grapes

This recipe is from the Garlic & Grapes episode of A is for Apple, hosted by Leah Wildman.

Serves: 6

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

Directions

For Garlic Paste

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

For Chicken

1. In a small bowl mix together Dijon mustard, garlic paste, pepper and fresh thyme.
2. Rinse chicken in cool water and pat dry.
3. Using your hands gently loosen the skin of the chicken breast and equally rub the paste between the 6 breasts without tearing the skin.
4. Season the chicken with salt and pepper.
5. Place a large skillet over medium heat and add the olive oil.
6. 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.
7. Flip and cook the flesh side for about 3 minutes.
8. Place the chicken into an oven proof skillet.
9. Pour off any excess fat in the skillet and discard.
10. Place pan over medium heat.
11. 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.
12. Add the chicken stock, grapes and grape juice if using. (The grape juice intensifies the sauce flavour and adds a great colour.)
13. Bring to a simmer and then pour over the chicken.
14. Place in preheated 350F (176°C) oven.
15. Allow the chicken to roast for about 25 minutes or until cooked through.
16. Remove chicken from oven and allow to rest covered in foil for 5 minutes.
17. 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.
18. Plate chicken and drizzle sauce all over.