Crispy-skin chicken marylands are here accompanied with streaky bacon, roasted red grapes and brussels sprouts for a roast dinner done differently. Best served on a bed of creamy mashed potatoes.
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Ingredients
Method
Preheat oven to 180°C.
Toss chicken pieces in flour, shaking off excess. In a flameproof casserole dish, heat 2 tablespoons of the oil on high. Brown chicken each side for 2-3 minutes. Remove from pan.
In same pan, heat remaining oil on high. Saute bacon, onion and garlic for 3-4 minutes until beginning to brown. Add half the grapes, olives, capers and oregano. Cook, stirring, for 2 minutes.
Pour in wine and bring to boil. Reduce heat to low and simmer for 1-2 minutes until reduced by half. Stir in brussels sprouts and stock. Return chicken to pan with remaining grapes.
Bake for 20-25 minutes, until chicken is cooked through. Serve accompanied with mashed potato.
If preferred, use chicken drumsticks or mixed chicken pieces.
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