For October’s giveaway, we’re featuring the Christopher Kimball 3-Knife Set—created with the folks at Zwilling J.A. Henckels. To keep your knives in tip top shape, we’re also including a Work Sharp Culinary E5 electric belt-style knife sharpening system, plus the Worksharp E5 upgrade kit.
Roasted Chicken Breasts with Grapes and Sherry Vinegar
Try to purchase chicken breasts of similar size so they cook at the same rate. We preferred using 12-ounce chicken breasts in this recipe. Breasts weighing about 1 pound each will require 40 to 50 minutes of roasting. If you can find ground fennel seed, use 2 teaspoons in place of grinding your own. We liked the flavor and texture of grainy mustard, but regular Dijon worked, too. The chicken breasts should fit comfortably in a single layer in the center of the roasting pan with the onion wedges around the perimeter; if your pan is too small, a broiler pan without the slotted top is a good alternative.
ounces seedless red grapes, halved
tablespoons sherry vinegar, divided
01Heat the oven to 475°F with a rack in the middle position. In a small bowl, stir together the grapes, 2 tablespoons of the vinegar, the sugar, and ½ teaspoon each of salt and pepper. Set aside. In a separate small bowl, combine the fennel, 1 teaspoon salt and ½ teaspoon pepper, then use to season the chicken breasts on all sides. In a medium bowl, toss the onion wedges with the oil and ½ teaspoon each of salt and pepper.
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