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Roast Chicken with Grapes and Burrata

Cook Time:
30 mins
Prep Time:
10 mins

Chef notes

The fall represents an important time for the wine industry, an industry very near and dear to Curtis. The fall is when grapes are snipped from their vines and their bounty is celebrated. This simple dish was inspired by Curtis' travels through Sonoma wine country. Succulent and crisp roasted chicken thighs are paired with roasted grapes, grilled bread, creamy burrata cheese and a wine reduction sauce.

Technique tip: Pay close attention when searing the chicken skin side down in the pan — you want to be sure that the skin is getting a deep golden brown color and becoming crisp. Regulate your pan temperature as needed to make sure that the chicken is sizzling and the fat is rendering out of the chicken, while also making sure that it doesn't get too dark or burn.

Swap options: For a vegetarian option, consider swapping out chicken thighs for thick-cut cauliflower slabs (cauliflower steaks). Sear the cauliflower steaks for about 2 minutes and each side in step 2, transfer to baking sheet and roast alongside shallots, herbs and grapes. Replace chicken stock with vegetable stock in sauce. Substitute baguette or ciabatta for the stecca, if necessary. Fresh mozzarella balls can be used in this recipe, but it really is worth seeking out burrata.


Chicken and Grapes
  • 6 bone-in chicken thighs
  • kosher salt and freshly ground black pepper
  • 2 tablespoons extra-virgin olive oil
  • 4 medium shallots, halved
  • 1 bunch red grapes on the vine, cut into clusters
  • 5 large sprigs fresh thyme
  • 1 sprig fresh rosemary
  • flaky sea salt
White Wine Reduction Sauce
  • 1 cup Littorai vin gris, or another dry white wine
  • 2 large sprigs thyme
  • 1/2 cup chicken stock
  • 3 tablespoons butter
To Serve
  • 1 ball burrata cheese or fresh mozzarella
  • grilled stecca bread


To roast chicken and grapes:


Preheat oven to 400 F.


Season chicken generously with salt and pepper.


In heavy large skillet, heat oil over medium-high heat. Add chicken, skin side down, and sear for about 5 minutes, or until skin is golden. Turn chicken over and cook 2 more minutes. Transfer chicken skin side up to large rimmed baking sheet.


Add shallots to hot skillet, cut side down, and cook for about 3 minutes, or until golden brown.


Add shallots, grape clusters, thyme and rosemary to pan with chicken. Transfer baking sheet to oven and roast for 15 minutes, or until chicken is cooked through.

For the white wine reduction sauce:

Combine wine and thyme in medium frying pan over medium-high heat. Simmer for 4 minutes, or until wine is reduced by half. Add chicken stock and simmer 4 minutes, or until reduced by half. Remove pan from heat and whisk in butter to blend. Season sauce with salt and pepper.

To serve:

Cut burrata in half and arrange on platter. Surround cheese with chicken, grapes, shallots and herbs. Drizzle sauce over chicken and grapes and serve with stecca.