vineyard chicken
Vineyard Chicken is the kind of dish that feels fancy but couldn’t be easier to make. With just a handful of simple ingredients—juicy grapes, fresh rosemary, garlic, a splash of sherry, and tender chicken thighs—you’ll have a one-pan dinner that’s full of flavour and perfect for cooler evenings. As everything roasts together, the grapes soften into the most delicious pan sauce, balancing sweet and savory in every bite.This no-fuss Vineyard Chicken recipe comes together quickly and brings a touch of rustic elegance to the table, whether you're cooking for friends or simply craving something comforting. It’s the perfect autumn meal—serve it with crusty bread and a green salad, and let the oven do most of the work.If you're looking for a cozy dinner idea that’s both impressive and easy to prepare, Vineyard Chicken is one recipe you'll come back to all season long.
Ingredients
- 1 Tbsp olive oil
- 8 chicken pieces, (thighs or / and drumsticks)
- salt and pepper
- 400 g pink seedless grapes
- 6 sprigs fresh rosemary, leaves only, finely chopped
- 6 garlic cloves, finely sliced
- 150 ml old brown sherry
- 100 ml chicken stock (I use 100 ml water and 1 Knorr chicken stock pot)
Instructions
- Preheat Your Oven:Set your oven to 200°C (392°F) to get it ready while you prepare the chicken.
- Brown the Chicken:In a large ovenproof pan, heat a tablespoon of olive oil over medium-high heat. Season your chicken thighs generously with salt and pepper, then place them skin-side down in the hot pan. Let them brown all over until the skin is crisp and golden—this should take about 10 minutes. Work in batches if needed to avoid overcrowding.
- Prepare the Grapes:While the chicken is browning, remove the grapes from their stems. This is a good moment to strip the rosemary leaves and chop them and thinly slice the cloves of garlic.
- Build the Sauce:Once the chicken is nicely browned, lift the pieces out of the pan and set them aside. Into the same pan, add your grapes, rosemary, garlic, sherry, and chicken stock. Let everything bubble gently for a couple of minutes, scraping up the golden bits from the bottom of the pan—this is where all the flavour lives.
- Roast Until Golden & Juicy:Nestle the chicken pieces back into the pan, skin-side up and on top of the grapes—this keeps the skin beautifully crisp. Transfer the pan to the oven and roast for 35 to 40 minutes, until the chicken is cooked through and the grapes have softened into a glossy, aromatic sauce.
- Check & Serve:Once out of the oven, taste the sauce and adjust the seasoning if needed. Serve straight from the pan with lots of crusty bread to mop up the juices, and a simple green salad on the side.