Winemaker's Chicken

A beautiful, juicy, and deeply flavourful chicken bake in white wine sauce with grapes, garlic and shallots. Chicken thighs are first pan-seared in a skillet until golden crisp, then baked in the oven with grapes, which add a sophisticated sweet and sour note. This is one of those dishes that is guaranteed to please every family member. Serve them over a bed of mashed potatoes or pasta for a satisfying weekday meal.

2 tbsp Olive oil
1.2-1.6 kg Large chicken thighs, skin-on, bone-in
Sea salt and freshly milled black pepper
3 Shallots, finely chopped
4 Garlic cloves, finely chopped
300 ml Dry white wine (I used Chardonnay)
200 ml Chicken stock
1 tbsp White wine vinegar
300 g Seedless white grapes, snipped into small clusters
Finely grated zest of 1 lemon
Parsley leaves, finely chopped

Preheat oven to 200C/400F. In a large deep frypan, heat the olive oil over medium-high heat. Season chicken thighs all over, then cook undisturbed, in two batches, in a single layer, skin-side down, for 10 minutes until well browned all over. Remove from pan and place on a large plate.
In the same pan, reduce heat to medium. Add shallots and garlic and cook, stirring occasionally, until onions are soft. Add wine to the pan and let it bubble up rapidly, scraping the bottom of the pan to release all the crispy bits. Cook, stirring frequently, for 5-6 minutes, until half of wine is evaporated.
Pour in stock and vinegar and return chicken to pan, skin-side up. Bring to the boil, then bake in oven for 30 minutes. Scatter over grapes and roast for a further 15 minutes, or until chicken thighs are cooked and juices run clear when thickest part of the thigh is pierced with a skewer, grapes have blistered and sauce has reduced. Season to taste and rest for 5 minutes before serving.
Arrange chicken on a large platter and spoon over sauce and grapes. Serve sprinkled with zest and parsley.

14 comments:

Tom 17/7/25 12:39: ...Angie, you created another work of art!
Lola Martínez 17/7/25 12:59: Las uvas también las utilizo como acompañamiento y me encantan. El pollo por supuesto y más preparado tan rico.
DEZMOND 17/7/25 13:41: I thought those were gooseberries LOL not grapes.
ellie 17/7/25 13:42: Oh my goodness! YUM!
Caitlin'nMegan 17/7/25 13:43: So beautiful! & tastey!
Linda's Relaxing Lair 17/7/25 13:56: Lovely presentations.
Lucimar da Silva Moreira 17/7/25 14:21: Angie seus frangos são deliciosos esse é de dá água na boca, bjs.
Anonymous 17/7/25 15:48: Looks good! -Christine cmlk79.blogspot.com
Federica Simoni 17/7/25 18:09: Molto bello e invitante!!!
Norma2 17/7/25 18:31: Angie, how delicious! Next summer when you have fresh grapes, I will prepare it. Now my vacation is in the cold. I invite you to see how smoked trout is prepared.
Pantherka 17/7/25 18:41: Wow, that must be delicious.
Thanks for the recipe.
Bill 17/7/25 20:29: Looks great!
eileeninmd 17/7/25 20:32: Hello Angie,
Another great chicken recipe!
Take care, have a great day!
roentare 18/7/25 00:13: So tasty looking indeed