"Boron Elgar" > wrote in message
...
> This is what we are making for dinner tonight.
>
> The recipe is from a website, Blue Kitchen, that friends write. The
> website is a delight all by itself.
>
> http://www.blue-kitchen.com/2015/09/...ts/#more-20575
>
> Roasted Chicken with Grapes, Mushrooms and Shallots
> Serves 4 to 6
>
> 2 tablespoons olive oil
> 4 each bone-in, skin-on chicken drumsticks and thighs
> salt and freshly ground black pepper
> 2 tablespoons fresh rosemary, divided
> 12 ounces sliced mushrooms (see Kitchen Notes)
> 12 ounces seedless grapes-red, black or green
> 2 good-sized shallots, thickly sliced
>
> Preheat oven to 375ºF. Heat olive oil in a skillet or sauté pan large
> enough to hold chicken in a single layer over medium-high flame.
> Season chicken generously on both sides with salt and pepper and place
> skin side down in the pan. Cook undisturbed until chicken skin is
> golden brown and slightly crisp, 8 to 10 minutes.
>
> Transfer chicken to a plate. Pour chicken drippings in pan into a
> heat-resistant bowl or measuring cup and reserve. Return chicken to
> pan, skin side up, sprinkle with half the rosemary and put pan in
> oven.
>
> In a 9×13-inch glass baking dish, toss mushrooms with 2 to 3
> tablespoons of chicken drippings and the rest of the rosemary. Season
> with salt and pepper and put in the oven.
>
> After 10 minutes, add grapes and shallots to the baking dish,
> drizzling with additional chicken drippings if the mushrooms have
> soaked up what was in the dish. Toss to combine and roast an
> additional 10 to 15 minutes, until chicken is cooked through. A
> quick-read thermometer should register 165ºF when inserted into the
> thickest part of the thigh. The grapes may or may not split open as
> they roast. Either outcome is fine.
>
> Plate chicken on individual plates, spooning grape mixture alongside.
> Serve.

We're having chicken pot pie with green beans on the side.