Wine-braised chicken, grapes, ca­pers, lemon & pars­ley

Ready in 1 hour 20 min­utes | Serves 6 | |


Pre­heat oven to 180°C.


Heat a good driz­zle of olive oil in a large fry­ing pan on medium heat. Pat chicken pieces dry with pa­per tow­els and sea­son with salt. Brown chicken, skin­side down, in batches un­til a lovely golden brown (but do not cook all the way through). Set aside in a roast­ing dish.


While chicken is brown­ing, top and tail onions, cut in half and re­move skins. When all chicken is in roast­ing dish, add onions to fry­ing pan, cut-side-down, and cook in the chicken fat for 1-2 min­utes, un­til browned. Trans­fer to roast­ing dish.


Add wine to fry­ing pan and al­low to bub­ble for a few min­utes while you use a wooden spoon to stir and rub brown­ings from the bot­tom of the pan, re­leas­ing them into the liq­uid. Add any juices from the rest­ing chicken back to the pan.


Add stock, ca­pers, lemon zest and juice. Sim­mer for a few min­utes, stir­ring of­ten, un­til sauce has slightly re­duced.


Pour sauce into roast­ing dish but avoid wet­ting the chicken skin (this way the skin will be nice and crisp when cooked). Top with grape clus­ters and roast in oven for 40 min­utes or so, un­til chicken is ten­der and meat comes away from the bone eas­ily. (Al­ter­na­tively, if you have a large oven­proof fry­ing pan, you could do both the fry­ing and roast­ing in one pan.)


Gar­nish with pars­ley. Serve with creamy gar­lic and rose­mary mash and lemony green beans (see fol­low­ing recipes), or crusty bread and salad.

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