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Gallery Roasted Chicken Breasts with Grape Stuffing Credit: Marcus Nilsson Recipe Summary prep: 20 mins total: 2 hrs Servings: 4
Ingredients Ingredient Checklist 2 split bone-in, skin-on chicken breasts (each about 12 ounces) Kosher salt and freshly ground pepper 1/2 loaf ciabatta (8 ounces), torn into 1 1/2-inch pieces 1/4 cup extra-virgin olive oil 1 onion, finely chopped 2 celery stalks, thinly sliced 2 cloves garlic, minced 1/4 cup dry white wine, such as Sauvignon Blanc 12 ounces grapes, stemmed except for one small cluster 3/4 cup low-sodium chicken broth 1/4 cup plus 1 tablespoon chopped fresh parsley
Cook’s Notes To dry out the bread in a hurry, bake torn pieces on a rimmed baking sheet at 300 degrees for about 30 minutes. Salting the chicken overnight ensures evenly seasoned, juicy meat. However if you’re pressed for time, you can season the chicken the day of and let stand at room temperature for one hour.
Gallery Roasted Chicken Breasts with Grape Stuffing Credit: Marcus Nilsson
Recipe Summary prep: 20 mins total: 2 hrs Servings: 4
Gallery
Roasted Chicken Breasts with Grape Stuffing Credit: Marcus Nilsson
Roasted Chicken Breasts with Grape Stuffing
Credit: Marcus Nilsson
Roasted Chicken Breasts with Grape Stuffing
Recipe Summary prep: 20 mins total: 2 hrs Servings: 4
Recipe Summary
prep: 20 mins total: 2 hrs
Servings: 4
prep: 20 mins
total: 2 hrs
prep:
20 mins
total:
2 hrs
Servings: 4
4
Ingredients
Ingredients
- 2 split bone-in, skin-on chicken breasts (each about 12 ounces) Kosher salt and freshly ground pepper 1/2 loaf ciabatta (8 ounces), torn into 1 1/2-inch pieces 1/4 cup extra-virgin olive oil 1 onion, finely chopped 2 celery stalks, thinly sliced 2 cloves garlic, minced 1/4 cup dry white wine, such as Sauvignon Blanc 12 ounces grapes, stemmed except for one small cluster 3/4 cup low-sodium chicken broth 1/4 cup plus 1 tablespoon chopped fresh parsley
Directions
Season chicken generously with salt and pepper; refrigerate, covered, overnight. Arrange bread in a single layer on a rimmed baking sheet. Let dry at room temperature, uncovered, overnight.
Preheat oven to 450 degrees with a rack in center. Let chicken stand at room temperature, uncovered, 30 minutes. Transfer bread to a bowl. Heat 3 tablespoons oil in a large ovenproof skillet over medium; add onion, celery, and garlic and cook, stirring, until onion is translucent, 6 to 8 minutes. Stir in wine; cook until reduced by half, 2 to 3 minutes. Add grapes; cook, stirring, until skins begin to split, 2 to 3 minutes. Season with salt and pepper.
Transfer grape mixture to bowl with bread. Add broth and 1/4 cup parsley; toss until combined. Season with salt and pepper. Return mixture to skillet, keeping grape cluster on top; add chicken. Drizzle chicken and surface of stuffing with remaining 1 tablespoon oil. Roast until chicken is golden and a thermometer inserted into thickest parts (avoiding bones) registers 160 degrees, 40 to 45 minutes. Transfer chicken to a plate; sprinkle with remaining 1 tablespoon parsley. Return stuffing to oven; bake until top is crisp, 10 to 12 minutes more. Slice chicken and serve with stuffing.
Cook’s Notes To dry out the bread in a hurry, bake torn pieces on a rimmed baking sheet at 300 degrees for about 30 minutes. Salting the chicken overnight ensures evenly seasoned, juicy meat. However if you’re pressed for time, you can season the chicken the day of and let stand at room temperature for one hour.
Cook’s Notes
To dry out the bread in a hurry, bake torn pieces on a rimmed baking sheet at 300 degrees for about 30 minutes. Salting the chicken overnight ensures evenly seasoned, juicy meat. However if you’re pressed for time, you can season the chicken the day of and let stand at room temperature for one hour.
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All Reviews for Roasted Chicken Breasts with Grape Stuffing
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All Reviews for Roasted Chicken Breasts with Grape Stuffing
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Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
