The autumn flavors created by reducing fresh pressed, red, juicy grapes into a silky sauce used to bathe spiced, seared, chicken which is then finished by lightly braised grapes and figs, are tastes that can hardly be described; you will just have to taste it for yourself.
This recipe was created by one of our favorite chefs, Michael Chiarello. La Vendemmia means the autumn grape harvest and Chicken a la Vendemmia celebrates the fruit of the harvest.
Fennel Spice Blend
- 1 cup fennel seeds
- 3 Tablespoons coriander seeds
- 2 Tablespoons white peppercorns
- 3 Tablespoons kosher salt
- 2 pounds seedless red grapes, plus 12 extra
- 6-8 Mission Figs, halved
- 4 large bone-in chicken breasts, skin on
- Sea salt, preferably gray salt, and freshly ground black pepper
- 2 teaspoons fennel spice
- 2 tablespoons extra-virgin olive oil
- 1/2 cup thinly sliced shallot
- 2 teaspoons minced fresh rosemary
- 1/2 cup chicken stock or canned low-sodium chicken broth
Fennel Spice Blend
- Put the fennel seed, coriander seed, and peppercorns in a small, heavy skillet over moderate heat-I use my cast iron pan for this. Watching carefully, toss the seeds frequently so they toast evenly. When they’re light brown and fragrant, pour them on a plate to cool. Pour the cooled seeds into a blender and add the salt. Blend to a powder, removing the blender from its stand an shaking it occasionally to redistribute the seeds. Store in an airtight container away from light and heat for up to 4 months or freeze for up to a year. You will have more than you need for this recipe.
- Puree the grapes in a blender then strain through a sieve, pressing on the solids to extract as much juice as possible. You should have about 2 1/2 cups of juice.
- Preheat the oven to 400 degree Fahrenheit. Season the chicken on all sides with salt, pepper and fennel spice. Heat a large ovenproof skillet over moderately high heat. When the skillet is hot, add the olive oil. Add the chicken breasts, skin side down, and brown well on all sides, about seven minutes total. Transfer the skillet to the oven and cook until the chicken is done throughout, 12 to 15 minutes.
- Transfer the chicken to a serving platter and pour off all but 1 tablespoon of the fat in the skillet. Add the shallot to the skillet and return to moderate heat. Cook until softened, then add the rosemary and cook briefly to release its fragrance. Add 2 cups of the grape juice and simmer briskly until reduced by half. Add the stock and any collected juices from the chicken platter and simmer until the mixture has reduced to a creamy, sauce-like consistency. Add the grapes and figs and heat through. The total volume of the sauce will be a little more than 1 cup.
- Cut the chicken breasts in half with a heavy knife or cleaver and return them to the platter. Spoon the sauce over and around them. Serve immediately.
Adapted From | Michael Chiarello
Serve with Rustic, Roasted, Savory Beets & Carrots & Crispy Salt & Malt Vinegar Roasted Potatoes