by lastnightsdinner
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2 pounds
bone-in, skin-on chicken parts
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Kosher salt
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1 teaspoon
whole coriander seeds
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1/2 cup
finely chopped shallot
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1 cup
halved seedless red grapes
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1 teaspoon
brown mustard seeds
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1 cup
chicken broth
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3 tablespoons
Dijon mustard
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1 tablespoon
fresh thyme leaves
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Season the chicken pieces aggressively with Kosher salt and refrigerate, uncovered, overnight. Remove from the refrigerator and allow them to come to room temperature.
Ask the hotline about this step!Preheat oven to 450
Ask the hotline about this step!Toast the coriander seeds in a dry skillet for a few minutes until fragrant. Remove and crush in a mortar and pestle
Ask the hotline about this step!Arrange the chicken in a cast iron skillet or other ovenproof pan. Place in the oven and roast for approximately 25-30 minutes or until the chicken reaches an internal temperature of 165 (remembering that the chicken will continue to cook as it rests).
Ask the hotline about this step!Remove the chicken to a platter and tent loosely with foil.
Ask the hotline about this step!Pour off all but about 2 teaspoons of the fat from the pan, then add the shallots and grapes. (Note: if you aren’t using particularly fatty pieces of chicken, you may need to add a little olive or vegetable oil instead.) Cook over medium heat until the shallot is softened, stirring occasionally.
Ask the hotline about this step!Add the crushed coriander seeds and the mustard seeds to the pan, then add the broth. Whisk in the Dijon until it is incorporated, then cook until the sauce is reduced by half. Taste and adjust salt if necessary.
Ask the hotline about this step!Stir in the fresh thyme leaves, move the chicken pieces to individual plates or a serving platter, then spoon the sauce over the chicken pieces.
Ask the hotline about this step!This recipe is the reason I now have a stove-top to oven skillet. Well worth the purchase.
just discovered this recipe and made it for the first time a few nights ago. there were only two of us, so after the chicken was gone i had a lot of leftover sauce lingering in the fridge for a few days. was about to throw it out, but then i tasted it, and it was so good i almost ate it like a bowl of soup. this already great sauce definitely improved after a few days in the fridge. any ideas what else it might be good on?
we just ate this for dinner and it was so wonderful! what a perfectly lovely sauce! thanks for the recipe :)
Hooray, and thank you!
Made this for a dinner party last night and it was really great! Thanks for a great recipe lnd!
Thank you! I'm so glad you liked it!
Thanks for this great recipe!
Thank you!
This was so good - we really enjoyed it and it was easy. Thanks for a great recipe!
Thank you! I'm so glad you liked it!
Mmmmmm, yum. This looks so good. I can't wait to try it. The grapes at the Farmers Market are gorgeous these days, so I'm going to try it this weekend, to serve to my boys (who will both be home!) They will love it, I'm sure.
Our grape season here is fleeting and long past, but I love that you still have local grapes available - and I very much hope you like this!
I've never used them in a warm dish before! Occasionally I put them in a curried chicken salad. Actually, I don't use grapes much. My mother never bought them when I was growing up, as she was supporting Cesar Chavez and his farmworkers' boycott, which seemed to last forever. This dish sounds delightful though, with the sharp vs. sweet flavors; the coriander is a brilliant touch. I have in mind a nice seasonal salad to serve with this. Stay tuned . . . . I will be posting the recipe for it next week!
LND!
I made this for my "last night's dinner" and it killed. This chicken dish is wonderful. It's easy, kind of elegant and downright tasty. Definitely a keeper in the weekly/monthly rotation. Big ups to you!
Oh, excellent - I'm so glad you liked it!
Oh, baby....! We did it! I had the thyme ready, but, forgot to get in at the last minute, but, it was GREAT!!!!
Thanks!
Awesome - so glad you liked it!
Hey, LND, I'm still swooning over the Tom and Gingers from the launch party. This will be the first thing I make when my wife comes home from Japan.
Thanks! I'm glad you enjoyed the drink and I hope you and your wife enjoy this, too! Nice meeting you!
Oh, I'm so glad you liked it! Thank you!
A routine comfort dish that has been taken to new heights uniquely with a gourmet's flair for adding the fragrance of coriander with the bite of mustard and sweetness of red grapes. Wonderful.
Thanks, Maggie!
Thanks, everyone!
This looks tasty, and beautiful on the plate. I think my kids will love the fact that there are grapes in it....a little dessert with dinner. YUM!
Fantastic recipe, will give it a go!
Fantastic recipe, will give it a go!
this looks so good. wow.
This looks fantastic. The addition of coriander is brilliant. Can't wait to try this recipe!
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lastnightsdinner instructed to season the chicken and then leave it to sit in the fridge overnight. Unfortunately, we didn't have time this go-around. The dish was still great, but this step always pays off in spades whenever you roast chicken.
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Toasting the coriander seeds. Full disclosure: we definitely burned these the first time around. Watch carefully.
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Another, smaller set of eyes weighs in on Amanda's chopping question.
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This almost looks like a raw clafoutis. It's not, though.
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Made this last night - absolutely fabulous. Didn't realize I was out of coriander until I started, so I seasoned the chicken rather heavily with Trader Joe's "Everyday Seasoning" which has quite a bit of coriander. It's a very versatile seasoning and I think it really added a kick. Served it with a white, brown rice and barley medley to soak up the unbelievable sauce!