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.

"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.

On Sunday, September 27, 2015 at 4:55:56 PM UTC-4, Boron Elgar wrote:
> 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

Leftover salmon on romaine with lemon vinaigrette. Previously frozen
multigrain roll heated in the toaster oven, drizzled with olive oil
and sprinkled with pretzel salt.

Cindy Hamliton