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Roasted Chicken with Pickled Grapes

Serves 4.


    Roasted Chicken with Pickled Grapes

    Chicken thighs and legs are often not only the cheapest parts of the chicken, but also the most flavourful.


    Instead of using pickled grapes, you can rehydrate raisins in grape juice.

    Fermented Brussels Sprouts

    Trim bottom off each sprout and cut enough sprouts to pack tightly in 1 qt (0.95 L) Mason jar. Add 1 1/2 tsp (7 mL) coarse salt and 1 1/2 Tbsp (22 mL) caraway seeds. Toss well. Submerge with filtered water, then cover loosely with clean dishcloth. Place on plate (in case of any overflow) and store out of direct sunlight in moderately cool space in kitchen. Check daily and taste after 4 days. Continue to taste every few days. They are ready when you like how sour they are, anywhere between 5 and 15 days. Cover with lid and store in fridge for 6 months or longer.


    Roasted Chicken with Pickled Grapes


    • 1 1/2 tsp (7 mL) onion powder
    • 1 1/2 tsp (7 mL) celery or mushroom powder
    • 1/2 tsp (2 mL) cayenne pepper
    • 1/2 tsp (2 mL) sweet paprika
    • 3/4 tsp (4 mL) salt
    • Black pepper, to taste
    • Chicken thighs and legs (3 pieces of each), bone in and skin on
    • 1/2 cup (125 mL) low-sodium chicken stock
    • 1/2 tsp (2 mL) grape pickle brine, or more to taste
    • 1 cup (250 mL) Quick Pickled Grapes


    Per serving:

    • calories225
    • protein16g
    • fat14g
      • saturated fat4g
      • trans fat0
    • carbohydrates10g
      • sugars7g
      • fibre1g
    • sodium545mg



    Preheat oven to 350 F (180 C).


    In small bowl, mix onion powder, celery or mushroom powder, cayenne, paprika, salt, and pepper. Pat chicken dry and rub spice mixture into each piece. Place chicken on roasting pan, leaving space between each piece. Bake, uncovered, for 30 to 40 minutes, or until chicken reaches internal temperature of 165 F (74 C).


    Once chicken is done, remove roasting tray and rack from oven. Place rack on cutting board. Cover loosely and let chicken rest for 10 to 15 minutes.


    Carefully add stock and brine to roasting pan. Stir to deglaze pan and then transfer liquid contents to small pot. Skim off any fat, bring to a simmer over medium heat, and add pickled grapes.


    Transfer this sauce to serving dish and lay chicken on top (this will keep skin crunchy).


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    This recipe is part of the Why Preserve? collection.



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