You smoothied your grapes and boozed up your grapes and you’ve still got more? Or maybe something a little more substantial is what you need.

Chicken and grapes might seem a little strange, but think about the jam-glazed ham: don’t we all love a little redcurrant jam or mint sauce with our roast lamb?  Some tomato ketchup with bacon? Apple sauce and roast pork?

Using slightly sad grapes is perfect here.  Roasting them a with a tray full of meat, veg and gravy means that any slight flavour imperfection will, quite frankly, be masked.  And sometimes, that’s what we need to do my leftover warriors.

The grapes take on the savoury flavour of the meat, and are jammy and pop in your mouth.  Honestly, I would never have tried this recipe if I wasn’t on a leftover busting mission.  But I’ve made it again and I love it.

Using grapes makes a fab gravy and mixing it all up means you’re saving cash and food waste: win win.

(Little bit brown) roast chicken and grapes
Barely adapted from Jamie Oliver
Serves 4 with leftovers

Ingredients

Sunflower/ground nut oil
1.5 kg chicken thighs
4 onions (600g)
4 carrots (600g)
2 cloves of garlic
Half a bunch of fresh rosemary, or 1/2 teaspoon of dried herbs
1 heaped tablespoon plain flour
300 ml white wine (optional) or water/more stock
200 ml veg/chicken stock
600 g potatoes
2 handfuls of leftover grapes
a few sprigs of fresh flat-leaf parsley (optional)
Salt and pepper

Tools

Scales
Sharp knife
Chopping Board
Measuring jug
Large frying pan
Roasting tin
Wooden spoons
Peeler, if peeing the carrots and potatoes

Optional

Tongs, for moving the chicken pieces around
Garlic crusher/grater

Level

Moderate – a fair bit of chopping

Prep

Season the chicken
Cut the onions in half and half again
Chop the carrots into chunks around 6cm long and then split down the middle
Squash and finely chop/grate the garlic
Strip the grapes from their vines
If using fresh rosemary, chop it finely

Method

Preheat the oven to 190C
Heat a tablespoon of oil in a large saucepan over a medium heat. Season the chicken, add it to the pan in batches, and fry until golden all over. Set aside on a plate
Add the veg to the pan and gently sauté for about 15 minutes over a medium-low heat, or until soft and sticky but not coloured
Return the chicken to the pan. Pick, finely chop and add the rosemary, then stir in the flour. Turn up the heat to medium-high and leave to colour for a few minutes.
Pour in the wine/water/300ml stock and bring to the boil, then lower the heat and let it reduce by half
Roughly chop and add the potatoes, pour in the stock, and bring it back to the boil
Transfer everything to a roasting tin and cook in the oven for 30 minutes, or until the potatoes are tender and the chicken is falling off the bone
Place the grapes in a small roasting dish, drizzle with a little oil and cook these in the oven for the last 20 minutes, or until caramelised
Stir the grapes into the chicken, finely chop and scatter over the parsley leaves (if using), and serve

Storage

Leave to cool.  When room temperature, cover and place in the fridge for up to 4 days.
If you might not eat it within 4 days, label and place in the freezer for up to 3 months

Got a question? Ingredient you need help with? Get in touch:

ann@storrcupboard.com

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