Roast Chicken And Sausage With Grapes And Olives Recipes

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ROAST CHICKEN AND SAUSAGE WITH GRAPES AND OLIVES



Roast Chicken and Sausage with Grapes and Olives image

This upscale take on roast chicken tastes as good as it looks!

Provided by Rachael Ray

Number Of Ingredients 22

1 4- to 5-pound chicken
spatchcocked (backbone removed with kitchen shears) then quartered into 2 breasts and wings
and 2 chicken legs with thighs attached (you can also ask the butcher to do this for you)
1 1/2 to 2 pounds sweet Italian sausage links
Kosher salt
Black pepper
1 1/2 pounds (3 to 4 bunches) black seedless grapes
1 1/2 cups large
pitted
black Cerignola olives
2 bulbs garlic
top ends cut off to expose all the cloves
4 large shallots
peeled and halved then thinly sliced
A handful of thyme
stripped
A handful of rosemary
leaves stripped and coarsely chopped
1 cup white wine
2 cups chicken stock
Charred bread
to serve

Steps:

  • Preheat oven to 425°F
  • Season the chicken with salt and a few grinds of pepper on the front and back of each piece then place uncovered in fridge on lowest shelf several hours or overnight
  • Arrange grapes and olives in the center of a roasting pan then arrange chicken pieces around them along the edges of the pan
  • Scatter in the shallots and add the garlic to the pan in their skins
  • Liberally dress the chicken and grapes with EVOO, and season the grapes, olives, shallots and garlic with salt and pepper
  • Scatter the thyme and rosemary over the top then add wine and stock to pan
  • Roast 75-90 minutes until a thermometer inserted into the chicken thighs reads 160-165°F
  • Serve with lots of crusty bread for mopping pan juices

ROAST CHICKEN WITH GRAPES



Roast Chicken with Grapes image

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 8

1 10-ounce box couscous (about 1 1/4 cups)
2 teaspoons herbes de Provence or Italian seasoning
2 cups red or green seedless grapes, halved
1/4 cup extra-virgin olive oil
Kosher salt and freshly ground pepper
Kosher salt and freshly ground pepper
1 4-pound chicken, cut into 12 pieces
1 medium red onion, cut into wedges

Steps:

  • Position a rack in the upper third of the oven and preheat to 450 degrees F. Cook the couscous as the label directs, omitting any oil or butter. Fluff with a fork and toss with 2 tablespoons olive oil, and salt and pepper to taste. Cover and keep warm. Meanwhile, put the chicken and onion on a rimmed baking sheet and toss with the remaining 2 tablespoons olive oil, the herbes de Provence, 1 1/2 teaspoons salt and 1/2 teaspoon pepper. Arrange the chicken skin-side up and roast until the chicken begins to brown, about 15 minutes. Remove the baking sheet from the oven and scatter the grapes on top. Continue roasting until the chicken is golden brown and the grapes are soft, 15 to 20 more minutes. Divide the chicken, onion and grapes among plates and drizzle with the pan drippings. Serve with the couscous.

Nutrition Facts : Calories 685, Fat 27 grams, SaturatedFat 6 grams, Cholesterol 103 milligrams, Sodium 821 milligrams, Carbohydrate 66 grams, Fiber 4 grams, Protein 42 grams

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