Melissa Clark’s Chicken & Grapes with Sherry Vinegar · Faith Middleton's Food Schmooze
Spatchcocked chickens cook quickly and evenly, turning gorgeously brown in the process. Roasting grapes with a sprinkle of sugar and some sherry vinegar is one
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Ingredients
- 1 tablespoon kosher salt (plus more as needed)
- 1-1/2 teaspoons fennel seeds (lightly crushed in a mortar and pestle)
- 1 teaspoon freshly grated ground black pepper (plus more as needed)
- Grated zest of 1 lemon
- 1 tablespoon plus 2 teaspoons extra virgin olive oil
- 1 spatchcocked chicken ((4-1/2 to 5 pounds) patted dry with paper towels)
- 12 ounces red seedless grapes, (stemmed (1-1/2 cups))
- 1 teaspoon sugar
- 1-1/2 teaspoons sherry vinegar (or more to taste)
- 1-1/2 teapoons unsalted butter
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