Roast Chicken with Grapes and Shallots

Roast Chicken with Grapes and Shallots – This is a simple recipe with very few ingredients but the end result belies how easy it is to make, and results in a rustically elegant dish that would grace any dinner party table, as well as a simple Sunday lunch for all the family. My wine pairing suggestions would be Gewurztraminer, or Riesling for this delicious chicken dish.


Paired with South African Gewurztraminer from Wine Trust 100


Paired with South African Gewurztraminer from Wine Trust 100

Today’s recipe and wine pairing idea would be fabulous for the Bank Holiday Weekend in the UK, an easy to prepare and cook roast chicken dish that looks and tastes amazing; this recipe for Roast Chicken with Grapes and Shallots is a real “winner, winner, chicken dinner” as they say, and my wine pairing suggestions would be Gewurztraminer, or Riesling for this style of roast chicken dish. The eagle-eyed amongst you will remember that I recently visited South Africa, where I had the privilege of visiting several fruit farms and vineyards, of which Paul Cluver in the beautiful Elgin Valley was one. Paul Cluver Wines is a family owned and family run winery, focused on producing wines that reflect the uniqueness of the cool-climate Elgin terroir. The family is proud to have pioneered the Elgin appellation and for being seen as a leader in the sustainable farming. The property is approximately 70km south-east of Cape Town and has been in ownership of the Cluver Family since 1896, and it was at their restaurant SALT, that I had the opportunity to first taste their excellent Gewurztraminer, which is what I paired with my recipe for today.


Roast chicken and grapes

I wasn’t able to bring any bottles of wine back from my trip to South Africa, but I needn’t have worried, as WineTrust100 in the UK, stock Paul Cluver wines, as well as many other wines from South Africa. WineTrust100 offers many other expertly sourced wines, not just from South Africa, but from all over the world; the ethos is quite simply to offer exceptional quality wines that are reasonably priced; and furthermore, if you order a full case of 12 wines, delivery is free.……they also have a Wine Club, where you can have a seasonal case of 12 wines hand-picked by their team, delivered direct to you every month or quarter. There are 2 levels, Gold at £96 a case and Platinum at £198 a case, all specially selected by their Masters of Wine. I was very impressed by the selection on offer, and also their prices too. I received a case of assorted South African wines recently, and as one of their Wine Ambassadors, I will be highlighting them over the next few weeks, along with bespoke recipes that I have created to pair with the wines. Last month I made a Durban Style Lamb and Apricot Curry which I paired with a Pinot Noir from Newton Johnson Family Vineyards in the Hemel-en-Aarde Valley.


Durban Style Lamb and Apricot Curry - A hot and spicy lamb curry which is cooked in a rich tomato and curry masala broth; Durban curry doesn't usually have fruit added, but I have added some plump, dried South African apricots for sweetness and texture. Use diced lamb leg or neck of lamb, and serve with Basmati rice, naan bread, chutney and a handful of peanuts. Wine pairing: I served this with a South African Pinot Noir from Newton Johnson Family Vineyards in the Hemel-en-Aarde Valley.

But back to today’s recipe for Roast Chicken with Grapes and Shallots; try to use an organic chicken or a high welfare chicken, for the best taste and to support good animal husbandry, and seedless grapes are best too. I used some superb black South African grapes from the Hex Valley, which I bought in my local Aldi. The Paul Cluver Gewurztraminer was the perfect match for this dish, further enhancing the fruitiness of the grapes whilst adding wonderful floral notes of elderflower, rose petals and more fruity flavours of melon and mango with a hint of pineapple. I would also pair this dish with a good Riesling too, which would really add to the taste of the grapes and shallots. The recipe is shared below, in printable form, and there are very few ingredients in this recipe, which makes for a simple shopping list! Serve this roast chicken with mashed potatoes, and seasonal greens, or even by itself with some crusty bread, and don’t forget the wine obviously! Have a WONDERFUL May Bank Holiday weekend, and I’ll be back soon with more recipes and traveller’s tales, Karen


Roast chicken and grapes

Roast Chicken with Grapes and Shallots

Roast Chicken with Grapes and Shallots – This is a simple recipe with very few ingredients but the end result belies how easy it is to make, and results in a rustically elegant dish that would grace any dinner party table, as well as a simple Sunday lunch for all the family. My wine pairing suggestions would be Gewurztraminer, or Riesling for this delicious chicken dish.

Ingredients

  • 1.2 to 1.5kg whole chicken (preferably organic or high welfare)
  • 1 tablespoon rapeseed oil
  • 6 to 8 shallots (peeled and cut into quarters)
  • 2 or 3 sprigs of fresh thyme
  • 450g seedless grapes (I used seedless black grapes from South Africa)
  • 125ml of white wine (such as Riesling)
  • salt and freshly ground black pepper

Note

Roast Chicken with Grapes and Shallots – This is a simple recipe with very few ingredients but the end result belies how easy it is to make, and results in a rustically elegant dish that would grace any dinner party table, as well as a simple Sunday lunch for all the family. My wine pairing suggestions would be Gewurztraminer, or Riesling for this delicious chicken dish.

Directions

Step 1 Pre-heat oven to 200C/400F/Gas mark 6.
Step 2 Place the chicken into a large oven-proof tin or pan and rub the oil over the chicken; then season with salt and freshly ground black pepper, and tuck the springs of thyme into the cavity of the chicken, as well as scattering some of the leaves over the seasoned chicken.
Step 3 Arrange the quartered shallots and grapes around the chicken, pour the wine into the tray and cover with foil.
Step 4 Cook in pre-heated oven for 1 hour, then, remove the foil and roast for a further 20 to 30 minutes until the chicken skin is crispy and the shallots are golden brown.
Step 5 Cover with foil again and allow the chicken to rest for 10 minutes, before carving it and serving it with the shallots, grapes and jus. Serve with seasonal steamed vegetables and potato puree.
Step 6 NB: You can add creme fraiche to the shallots, grapes and jus whilst the chicken is resting and heat them all up over a high heat in the roasting pan until bubbling, for a creamy sauce.

*Collaborative post with WineTrust100*


Roast chicken and grapes


Roast Chicken

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