A Summers Delight: Boozy Roasted Chicken with Muscadel and Grapes
Ah summer is over, and we are into our second month of Autumn. To be completely honest I am glad summer is over. This was my hottest summer I had ever experience. Very stupidly, we moved to Worcester just the beginning of December. If anyone knows Worcester,it gets really really hot!! If you don’t know Worcester, it can easily get to 45°C – 47°C. You know you have acclimatized when when you noticeably say: “Wow today is lovely and cool and the temperature is staggering 31°C!
Not all is bad! Summer produces some of my favourite fruits, grapes, watermelon, peaches, strawberries and pineapples. And #1 ICE-CREAM, however I never need an excuse to eat ice cream.
Fruit can be a magical accompaniment with meat – you get a lovely sweet and savoury combination, adding some red muscadel, adds another level to the accompaniment.
The original recipe called for Sherry, which I didn’t have so I opted to use a Red Muscadel from De Wet Cellars instead. My opinion… it was an excellent choice!
The grapes used for this muscadel was handpicked. The strong raisiny flavours pairs perfectly well with the grapes in this recipe.
You can serve this with mash potatoes or brown Basmati rice and a lovely green salad. Just nice and light for summer but packed with flavour.
Well enough chatting my friends- I am sure you itching for the recipe.
As always we love to hear from you – in the comments below tell us what is your favourite fruit and meat pairing? Or what is your favourite summer dish?
Serves 4
My Boozy Kitchen
This dish is nice and light for summer but packed with flavour. Serve with mash potatoes with some of the pan juices and drizzle a little extra balsamic vinegar.
20 minPrep Time
1 hrCook Time
1 hr, 20 Total Time
Save RecipeIngredients
- 2 Red onions, Cut into wedges
- 300g Grapes, cut into small bunches
- Himalayan Pink Salt and Rainbow Pepper
- 30ml Balsamic vinegar, (plus extra to drizzle)
- 30ml Red Muscadel
- 2 Garlic Cloves - sliced
- 15ml Mixed Herbs (I used Dried Herbs)
- 15ml Olive Oil
- 10ml Chicken Spice
- 8 Chicken pieces, (with skin on and bone in)
- 200ml red wine
- 2 Bay Leaves
Instructions
- Arrange the onion wedges and grapes in a roasting pan.
- Toss with the balsamic vinegar, red muscadel, sliced garlic, dried herbs and a spritz of olive oil.
- Heat the remaining olive oil in a frying pan over high heat.
- Add the chicken to the frying pan and brown the chicken pieces with the skin-side down, for about 15 minutes or until nice and golden.
- Add the chicken, skin-side up, to the roasting pan with the onion and grapes.
- Sprinkle with Chicken Spice.
- Add the red wine and bay leaves.
- Depending on your chicken cuts - roast for 30 - 50 minutes or until the chicken is cooked through and tender. We don't want to eat raw chicken!
- Serve with mash and drizzle the pan juices and a little extra balsamic vinegar over the mash.
Notes
The recipe called for Sherry, but you can use any dessert wine such as Port, Marsala, or Muscadel.
3 thoughts on “A Summers Delight: Boozy Roasted Chicken with Muscadel and Grapes”