90 minutes
A delicious roast chicken dish with caramelized apples and a grape glaze, inspired by the cuisine of Asturias.
Golden Delicious Apples, peeled, cored, and sliced
each
Lemon Juice, juiced
each
Seedless White Grapes
0 lb
0 lb
to taste
to taste
tablespoons
tablespoons
1. Prepare Apples
Preheat your oven to 375°F. While the oven is warming, peel, core, and slice the apples into 8 pieces each. To prevent the apples from discoloring, toss them in a bowl of water mixed with the juice of half a lemon.
2. Prepare Grape Juice
Take half of your grapes and blend them in a food processor until smooth. Strain the mixture through a fine strainer, using a wooden spoon to press out all the juice. You should have about 1 cup of fresh grape juice.
3. Prepare Chicken
Prepare your chicken by first removing any giblets. Season the cavity with salt and pepper, and stuff it with one of the apples, either halved or quartered. Rub the chicken all over with 1 tablespoon of olive oil and place it breast side down in a baking dish. Pour half a cup of the grape juice over the chicken, ensuring it coats the bird well.
4. Roast Chicken Part 1
Roast the chicken in the preheated oven for 45 minutes. This initial time allows the chicken to start caramelizing, giving it a beautiful color and flavor.
5. Roast Chicken Part 2
After 45 minutes, carefully turn the chicken over so the breast side is up. Pour the remaining half cup of grape juice over the chicken and return it to the oven for another 30 minutes. The skin should be browned and caramelized, and the juices should run clear when the chicken is done.
6. Sauté Apples and Grapes
While the chicken is roasting, heat a large skillet over medium heat and melt the butter with the remaining 2 tablespoons of olive oil. Drain the apple slices and add them to the skillet along with the remaining grapes. Sauté them for about 20 minutes until they are soft and golden.
7. Combine and Serve
Once the chicken is fully roasted, transfer the sautéed apples and grapes to the baking dish with the chicken. Reheat everything together for a few minutes to let the flavors meld, then serve immediately.
. Use pomegranate molasses instead of the typical glaze base, and add a few cardamom pods for a Middle Eastern-inspired aroma. . Garnish with pomegranate arils and chopped pistachios before serving.
. Create a glaze with hoisin sauce, a little honey, and a splash of rice wine vinegar, and add thinly sliced ginger to the fruit mixture. . Finish the dish with a sprinkle of toasted sesame seeds and sliced green onions.
. For a North American twist, introduce maple syrup and whole grain mustard to the glaze to add layers of sweetness and tang. . Stone-ground mustard seeds added to the glaze can also provide a delightful texture and piquancy.
. Replace half of the grapes with a combination of orange and lemon slices to add a bright, citrusy note. The citrus will caramelize along with the apples and bring a refreshing tang to the glaze. . Incorporate fresh thyme or rosemary instead of sage to complement the citrus flavors.
. Add sautéed shallots or caramelized onions to the fruit mixture for a more savory note. . Mix in a tablespoon of soy sauce or Worcestershire sauce to the glaze for an umami kick.
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