Roasted Chicken with Grapes and Olives
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Serves: 4
 
Adapted from Deb Perelman's the smitten kitchen cookbook
Ingredients
  • 3 chicken breasts, skinless, boneless
  • sea salt
  • ground black pepper
  • 1 tbsp olive oil
  • 1 cup seedless grapes
  • 1 cup pitted Kalamata olives
  • 1 garlic clove, thinly sliced
  • ½ cup red onion, thinly sliced
  • ½ cup dry white wine
  • ½ cup chicken broth
  • ½ tbsp dried oregano
Instructions
  1. Preheat oven to 450F. Season chicken with salt and pepper.
  2. Heat oil in an ovenproof 12-inch skillet. Brown the chicken on both sides (about 5 minutes).
  3. Add grapes, olives, garlic and onion. Place the skillet in the oven for about 20 minutes.
  4. Remove the chicken, grapes and olives from the skillet. Add chicken broth and wine to the pan. Bring the liquid to a boil and reduce by half, about 2-3 minutes.
  5. Pour sauce over chicken and enjoy!
Recipe by Parkesdale Farm Market Blog at http://www.parkesdale.com/blog/2013/09/roasted-chicken-grapes-olives/