Curtis Stone's roast chicken and grapes with chargrilled bread

Keep dinner quick and easy with this tasty roast chicken dish. It's the perfect winter warmer.

4

10m

20m

Ingredients

  • 4 chicken thigh cutlets
  • 1 tbs extra virgin olive oil
  • 2 large shallots, halved lengthways
  • 10 large thyme sprigs
  • 1 bunch red grapes, separated into clusters
  • 50g butter
  • Ciabatta or pane di casa bread, sliced

Method

STEP 1 

Preheat oven to 200°C. Lightly coat chicken with half the oil and season with salt and pepper. 

STEP 2 

Heat a large heavy-based frying pan over medium-high heat. Cook chicken and shallots for 5 mins each side or until golden. Add half the thyme. Transfer the chicken mixture to a baking tray. 

STEP 3 

Arrange grape clusters around the chicken on the tray. Roast for 15 mins or until the chicken is cooked through.

STEP 4 

Meanwhile, heat a chargrill pan over medium-high heat. Melt butter with remaining oil. Add bread slices to the pan. Use the remaining thyme to brush the bread with butter mixture. Cook bread for 3 mins each side or until golden brown.

STEP 5 

Transfer the chicken mixture to a serving platter. Serve with chargrilled bread. 

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.