Chicken with Roasted Grapes and Shallots

Ignore my rating. I haven't tried this yet -- but apparently can't ask my question without giving it a rating. I'm planning to try this recipe with chicken breasts. Any suggestions on how to prepare this ahead? I suspect the chicken would be easy enough to prepare early in the day, then reheat. But what about the rest of it? Can the grapes, shallots, etc., be refrigerated, then reheated? Thanks in advance.

• lk11

• Cleveland, Ohio

• 2/25/2017

I liked it well enough, but didn't feel that it hand enough 'oomph' so I created this: http://goo.gl/k8S5cJ

• 3/28/2016

Yummy. Used bone in thighs and firm grapes. Actually have made this several times in the past few months. Have found that the firm green grapes go best with this. Also have varied the herbs. Like the poultry mix that you can get at the supermarket. Make sure the herbs are under the grapes. If they're on top of everything, they'll burn and not flavor the sauce.

• rosebeez

• Midwest

• 5/15/2015

Fabulous!! For my family, I use chicken legs or thighs, enough to fill a lasagna pan, with the grapes, shallots, and thyme. To make sauce in the pan, I add 1/2 bottle Paul Masson Madeira wine halfway through cooking, and it is FANTASTIC! A perfect compliment to the grapes and shallots. That sauce, with a crusty bread, is incredible! That is my best dish now - a favorite of my family's and guests. The dish gets 4 forks with the original recipe, and five, with the Madeira, in my opinion.

• amilyg

• Washington DC

• 11/24/2013

Made this for friends last night. Talk about easy and delicious! Used Concord, red and green grapes and added fingerling potatoes to the mix. Great Sunday night dinner.

• llannon

• Franklin, MI

• 11/4/2013

One word. Fabulous! I only like dark meat so I only used bone-in thighs and tossed them in olive oil, rosemary and thyme. Everyone loved it!

• Briannahess

• alexandria va

• 5/6/2013

Simple, elegant, and delicious. The trick to ending up with succulent roasted grapes and shallots is to tuck small clusters around the base of the chicken. Otherwise, they will end up burnt, as I learned once the hard way.

• llorona

• Kingdom of Sicily

• 10/21/2012

I have made this so many times I have lost count - my guests can't believe how delicious it is and how easy. Just a note: I have always found it odd when someone gives a recipe 2 forks, criticizes the result and doesn't follow the instructions or ingredients. Just really odd.

• Anonymous

• Toronto

• 9/12/2012

I used boneless chicken thighs. Skipped the shallots which I didn't have and added a clove of garlic instead. I liked the grapes but the chicken is pretty tasteless. I recycled it the next night on a frying pan (without the grapes) until the juices have evaporated into a glaze and the chicken is brown. I then added a tbsp of barbecue sauce. Then it was much better.

• Anonymous

• maryland

• 9/10/2012

i had very low expectations for this dish; it looked like roast chicken with some burnt grapes. boy was I wrong. This is ABSOLUTELY one of the best recipes here. The grapes carmelized the shallots beautifully, and it all came together ... sumptuous is the only word to describe it, and that falls short. it's wonderfully simple to make, delightfully complex in flavor ... six forks!

• TheresaLynn

• Berlin, Germany

• 6/28/2012

鸡好葡萄和必走了出来ots turned into black lumps of charcoal after an hour in the oven.

• Anonymous

• 2/7/2012

I used bone-in chicken breasts instead of cooking the entire chicken. this is FABULOUS. Make it and enjoy!

• bettyhakes

• Cincinnati, oh

• 3/1/2011

Easy to make, even after a long day at work. Enjoy a glass of wine and the evening news whilst it roasts. The supermarket was out of shallots, so I used sweet onions and garlic. It was divine!

• Eventologist

• Philadelphia

• 1/23/2011

So easy and so good. It's one you'll eat again and again....

• DaFallsFoodie

• Wichita Falls Texas United States

• 1/18/2011

This is such a wonderful, simple but impressive recipe. The only change I made was to separate all the grapes. The chicken came out moist and the grapes are yummy. I have made it twice for dinner parties and it's been a hit.

• powpow57

• Los Angeles

• 12/12/2010