Ingredients
Method
- Preheat the oven to 190C.
- In a large ovenproof saucepan over medium high heat, drizzle some olive oil. Season the chicken, then add the marylands, skin side down, in batches. Fry for 5-6 minutes on each side until golden all over. Transfer to a plate and set aside.
- Add the garlic, and onions in the same pan and cook for 3-4 minutes until the onions have softened slightly. Deglaze the pan with white wine, then add the chicken stock. Bring to a boil, let it reduce by half then return the browned chicken back into the pan and add the rosemary.
- Transfer the pan into the oven and cook for 20 minutes.
- Drizzle a little olive oil on the grapes and scatter them around the chicken and cook for a further 15-20 minutes until the grapes have caramelised.
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Made this last week, added zucchini, and bok choy to the baking pan ,was delights..