Roasting fruit intensifies the flavour and when you add a powerful herb like sage to the grapes and apples you have something so sublime you’ll already be planning when you’re next going to cook this delicious chicken entree.
Wow, you guys, I love everything about this dish – it’s simplicity, the robust essence of the sweet and savory seasonings, the roasted juiciness of the fruit – it’s pure heaven! This represents exactly what I strive for in my cooking – healthy, real food that is easy to prepare and yet tastes as though you spent hours in the kitchen.
I am discovering more and more that we all tend to get stuck in our mundane ways of eating and some people find this dish adventurous (or even weird) because it combines meat and fruit. If you are one of those people, I encourage you to take that chance and try this because your palate will be giving you hell afterwards and you’ll be wondering what took you so long!
The sage in this dish is the key but I have seen recipes using thyme or rosemary as well. I initially saw this in The Food Lover’s Cleanse by Sara Dickerman but changed up the herbs and added some apples. The shallots are another essential ingredient that has made this my new favourite. I’ve cooked it twice more since initially making it because I just can’t get enough!
I left the skin on the chicken because I wanted it extra juicy but you can remove it before eating if you’re concerned about the calories. I also topped it with a delicious nut and spice mix I purchased from Glory Kitchen. It contains almonds, sun-dried tomatoes, aleppo pepper, garlic, basil, oregano and rosemary.
You’ve got to check out the fabulous assortment of blends they offer. Sprinkle these on roasted vegetables, crostinis, pasta, soups, salads , and chicken, beef and fish. It truly adds a flavour explosion. (This is not a sponsored post – I simply love the creative owner, Margie and her products!)
I’m so excited for you to try this that I will be giving away a free copy of my new ebook to the first 3 people who share their photo with me on Instagram. Simply hashtag me with #simplyfreshdinners with a shot of your version of this creation to win. My book is finished now and with the designer and I couldn’t be more excited! Cheers!
Love that my friend, Morris from Barrie Hill Farms made this dish with his own delicious apples. He loved it! He shared a pic with me so he can get a free ebook, ha! Nice job, Morris!
Roasted Chicken with Grapes, Apples and ShallotsPrint Recipe
- 4 chicken breasts (skin on)
- 1/2 teaspoon five spice powder or
- 1/2 teaspoon cinnamon
- sea salt and freshly ground black pepper
- 2 teaspoons olive oil
- 6 shallots, quartered
- 8 sage leaves, sliced thinly
- 2 apples, skin on, chopped into large bite sized pieces
- 1 large (12-ounce) bunch of red grapes on the stem
- 1 tablespoon white wine vinegar
Preheat oven to 425F
Season the chicken on both sides with the five spice powder or cinnamon and sprinkle with salt and pepper.
In a large oenproof skillet, heat the oil over medium high heat. Blot the chicken with paper towels and add the to the pan skin down; add the shallots. Cook the chicken undisturbed until brown and crisp; about 5-8 minutes depending on thickness. Turn the shallots frequently while the chicken cooks.
Turn the breasts over and add the sage, apples and grapes. Add the vinegar and 1/4 cup of water to deglaze the skillet. Season with more salt and pepper.
Transfer the pan to the oven and roast ntil the chicken is cooked through and the grapes just start to wrinkle, about 8 minutes. Serve the chicken with the roasted grapes, apples and shallots alongside and any pan juices spooned on top.
This recipe was inspired by The Food Lover's Cleanse by Sara Dickerman.