Pure oven magic: roast chicken with grapes, red onion, sage and crusty bread
Roast chicken is a comforting classic, but this version takes it to another level. The combination of grapes with the intensity of red onion creates an irresistible sweet and sour contrast.
Ingredients
- 4 bone-in chicken thighs, about 600-700g - 150g seedless red or black grapes - 1 medium red onion - 90g stale country bread - 8-10 sage leaves - 2 garlic cloves - 80ml chicken stock - 1 teaspoon sherry vinegar - 25ml extra virgin olive oil
Salt
Black pepper
Elaboration
1. Preheat the oven to 150°C (300°F), using the conventional bake setting (top and bottom heat). 2. Pat the chicken thighs dry with paper towels and season with salt and pepper. Finely chop four sage leaves and mix them with 15 ml (3/4 cup) of oil. Rub this mixture all over the chicken, especially the skin side. 3. Cut the red onion into wedges and lightly crush the garlic cloves (unpeeled). Arrange them in a baking dish and place the chicken thighs on top, skin side up. 4. Bake for 40 minutes. 5. Add the grapes around the chicken. Mix the stock with the sherry vinegar and pour it into the bottom of the baking dish, being careful not to get any on the skin. 6. Bake for another 10 minutes at 190°C (375°F). 7. Cut or tear the bread into irregular 3 cm (1 inch) cubes. Mix it with the remaining oil and the reserved sage leaves, whole or roughly chopped. 8. Divide the bread among the grapes and onions. Make sure some pieces touch the juices and others are partially raised above the vegetables: this way they'll be tender underneath and crispy on top. 9. Bake for another 10-12 minutes, turning some of the bread cubes halfway through. 10. Let the chicken rest for 5 minutes and serve it with the grapes, roasted onions, and bread soaked in the juices.
