Garlic and grapes not only make this rosemary chicken recipe tasty but also an easy dinner that’s perfect for a quick dinner. You can make this dish quickly and insanely delicious with only a few ingredients. A dash of Cuca Salts for Poultry and a lot of love is a sure way to get rave reviews from family and friends!
|4 pieces||chicken thighs, skin-on, bone-in|
|1 tbsp||olive oil|
|1 clove||garlic, smashed|
|1 tsp||Cuca Salts for Poultry|
|3 large||shallots, sliced lengthwise|
|1 tbsp||balsamic vinegar|
|450 grams||seedless red grapes, divided into small clusters|
|1 tbsp||rosemary, chopped|
- Preheat oven to 200o
- Heat oil in an oven proof skillet over medium high heat. Add smashed garlic and swirl, to season the oil.
- Season the skin side of the chicken generously with Cuca Salts for Poultry and pepper. Place skin side down in hot skillet. Season the other side the same and remove the garlic. Sear skin side until golden and crispy around 6-7 minutes. Turning heat to medium and flip.
- Place the shallots between the chicken and drizzle with the vinegar. Top with the grape clusters, nestling between and around the chicken. Sprinkle with rosemary and place in the oven for 20 minutes.
- When chicken is done, place skillet back to the stove and bring it to a quick simmer and spoon some flavorful pan sauce over everything and this baby is ready to be served!