For the grapes and chicken

  • 1/2 pound organic red seedless grapes
  • chicken legs
  • 1 teaspoon minced garlic
  • 1 sprig fresh rosemary (about 4”), cut in half
  • 1/2 tablespoons olive oil
  • 1 tablespoon red wine vinegar
  • 1/2 teaspoon kosher salt
  • black pepper
  • washed and dried frisée, for serving (optional)

For the pan sauce

  • 1 tablespoon minced shallot or onion
  • 1/4 cup vermouth
  • 1/4 cup chicken stock
  • 1 tablespoon unsalted butter, cut into small cubes (room temperature)
  • 2 tablespoons minced Italian parsley
  • Salt
  • Splash Lemon


  1. Preheat oven to 450°F.
  2. Wash and dry grapes.
  3. Remove stems and place in a 12” ovenproof skillet.
  4. Toss grapes with 1 teaspoon of olive oil and a pinch of salt.
  5. Cut chicken legs into drumsticks and thighs and pat dry.
  6. Place in a bowl, adding garlic, rosemary, 1 tablespoon olive oil, red wine vinegar, salt, and a few grinds of black pepper. Combine using your hands, making sure to rub aromatics into chicken and evenly distribute seasonings.
  7. Nestle chicken pieces skin side up in the skillet, among the grapes.
  8. Roast chicken and grapes for 30 minutes, or until chicken is cooked through and golden.
  9. During the last two minutes of cooking time, turn your oven to broil to crisp up the skin. 
  10. Using tongs, transfer chicken and 2/3 of grapes to a plate.
  11. Spoon off all but 2 tablespoons of cooking fat (if necessary), being careful not to remove any of the flavourful dark, non-fatty juices.
  12. Turn heat to medium high and add shallot or onion and vermouth. Cook, stirring and scraping until wine has reduced, the shallot (or onion) is soft, and the bottom of the pan is clean.
  13. Add chicken stock, turning down heat if necessary, and reduce until sauce has thickened.
  14. Remove from heat, and incorporate butter one small cube at a time, stirring between each addition. Taste for salt and acid and adjust if necessary. Stir in minced parsley.
  15. Arrange chicken pieces and some roasted grapes on individual plates on a bed of frisée (if using). Spoon warm sauce over chicken, serve, and enjoy.

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