Food Network: Chicken alla Vendemia

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Chicken alla Vendemia
Recipe courtesy Michael Chiarello

Ingredients
4 bone-in chicken breast halves
Gray salt
2 tablespoons Fennel Spice Rub, recipe follows, or fennel seeds, toasted and ground
1/4 cup extra-virgin olive oil
1/3 cup sliced shallots
1 tablespoon freshly chopped rosemary leaves, plus sprigs for garnish
2 cups grape juice
2 cups chicken stock or low-sodium chicken broth
1 cup halved seedless red grapes

Instructions
Preheat oven to 400 degrees F.

Season the chicken with gray salt and fennel spice, pressing the spice into the chicken breasts.

In a deep-sided oven-proof skillet, heat the olive oil. Add the chicken, skin side down, and saute
for 3 minutes to brown. Place the pan in the oven, uncovered, for 10 minutes.

Remove from the oven and turn the chicken over and place skin side up on a baking sheet. Return
chicken to the oven until cooked through, about 15 to 20 minutes. Remove the pieces to a platter.

Using the same pan used for the chicken, add the shallot to the fat in the pan. Add salt and pepper,
cook for 2 minutes. Add the chopped rosemary and let sweat for 1 minute, then add the grape juice.
Reduce by half and add the chicken stock. Reduce the sauce by half again, for about 1 cup of sauce.
Add the grapes and cook just to heat through, about 1 minute.

Spoon the grapes and sauce over the chicken and garnish with sprigs of fresh rosemary.

Fennel Spice Rub:
1 cup fennel seeds
3 tablespoons coriander seeds
2 tablespoons white peppercorns

3 tablespoons kosher salt

Put the fennel seeds, coriander seeds, and peppercorns in a heavy pan over medium heat. Watch
carfelly, tossing frequently so the seeds toast evenly. When light brown and fragrant, pour the
seeds onto a plate to cool. They must be cool before grinding, or they will gum up the blades.

Pour the seeds into a blender or spice grinder and add the salt. Blend to a fine powder, shaking the
blender/grinder occasionally to redistribute the seeds. Store in a tightly sealed glass jar in a
cool, dry place, or freeze.

Yield: 1 1/4 cups