Roast Chicken With Red Grapes, Caramelized Pearl Onions, And Port Pan Gravy Recipe

• 1 chicken
• 2 1/2 tablespoons olive oil
• 2 1/2 tablespoons balsamic vinegar
• salt and pepper
• 1 cup red seedless grapes
• 2 garlic cloves, thinly sliced
• 1 cup pearl onions, peeled and halved
• 3 tablespoons port
• 1 tablespoon unsalted butter

1. Preheat the oven to 375u0b0. Set the chicken in a large cast-iron skillet. Drizzle with the olive oil and balsamic vinegar, and sprinkle with salt and pepper.
2. Set skillet in the oven and cook for 15 minutes. Baste the chicken with the juices, and then add the grapes, garlic, and pearl onions. Cook, basting every ten minutes or so, until the chicken is cooked, 30 to 40 minutes. When done, set the chicken, onions, and grapes on a platter and cover with aluminum foil.
3. Carefully, set the skillet on the stovetop. Using a spoon, remove as much of the oil in the skillet as you can. Turn heat to medium, and pour in the port. Using a wooden spoon, scrape the bottom to dislodge in browned bits. Reduce until the liquid starts to look like a sauce, five to seven minutes. Turn off the heat and stir in the butter.
4. Cut the chicken in to serving pieces. Serve the chicken pieces with the roasted grapes, pearl onions, and port gravy.

chicken, olive oil, balsamic vinegar, salt, red seedless grapes, garlic, pearl onions, port, unsalted butter

Taken from www.seriouseats.com/recipes/2011/12/roast-chicken-with-red-grapes-caramelized-pearl-onions-gravy.html (may not work)