Curtis Stone’s Roast Chicken Thighs with Grapes and Rosemary | Cooking with Curtis Stone | Coles

If you're craving

roast

chicken

and it's the middle of the week and you just don't have the time, I have the solution: these beautiful

chicken

thighs

cook much faster than a whole chicken and are absolutely delicious, succulent, tender and are actually quite quick and easy to make. do. I'm going to

roast

them with some

grapes

, the

grapes

are juicy and fantastic when roasted and I'm also going to roast some shallots with a little

rosemary

. You will love this recipe, so if you are entertaining and want to host a beautiful dinner or just hosting a mid-week dinner together for the family.

This is a wonderful way to do it, let's cook. I'll show you how we do it, we get started. remove with a little salt, pour a little oil into your pan, pepper of course, and then take those chicken

thighs

and stick them in, oh yeah, that's what you want to hear, that little sizzle, now you might have to do this in two. batches or if you have a second pan, you can do it that way too. I cut my peeled shots in half, so I put them in a pan with oil for those guys, a nice hot pan, that's the real secret, the next thing I'm going to do is make a beautiful glaze, this is balsamic vinegar.

I'll pour it directly into a pan, so we'll let it reduce. I'm going to season this side before I turn it over, let's take a look oh. Yes, look how we are already getting that beautiful color which is exactly what we want. The best thing about

cooking

chicken thighs instead of a whole chicken is that they are much smaller pieces, so they cook much faster. It's really fast, very efficient, TimeWise and absolutely delicious and then once they're golden, it's only half cooked, but then I just pick it up, take it to the tray and slide it right on a little bit of oil on top and we do the same.

Exactly the same with the rest of the thighs now, just before I remove this, what I do is I get a few springs of

rosemary

and I actually throw them into my pan, you'll smell it almost instantly. Okay, once I've had a couple of minutes on the other side, grab your pan, I'm just going to pick up some of those rose sprigs and drop them like this, slide that pan right onto your tray, grab these grapes and We simply place those grapes wherever you find a space. I know you probably haven't grilled them before or if you haven't done it very often, they really are a wonderful way to bring in something really fresh and juicy.

Great way to bring some sweetness to a dish and they roast beautifully. We always think about eating them fresh. but they actually roast really well, okay, this goes in the oven very hot, you want it at about 200° for about 10 minutes, our chicken is in the oven, the kids are getting excited because it already smells delicious. I'm going to show you how To finish this dish, I have a little bit of butter here and I'm going to put it in a pan to melt it and what we're going to do is gently flavor it with a little bit of rosemary, so I've got some rosemary sprigs and I stir them in. and I let a little of that rosemary flavor infuse into the butter.

Next up is I'm going to make some like little crustinis. I take that butter or that rosemary. and I butter my bread like this, so I'm using it almost like a pastry brush. You take this and you stick it right on your grill and I can brush the other side of my bread, okay? Once you smell that. the bread turns into toast, all you want to do is take a little peek, oh yeah, look at those lovely lovely marks we already have there once you're happy with the thickness of the frosting, which, I'm just going to do. turn off the heat, it will keep it nice and warm just like my bread.

I'm happy with the way it toasts, so I turned off the heat, but I'm going to leave the toast here while this grill continues to cool because I want to be able to keep it perfectly hot, oh that looks so good, I'm just going to lift up those beautiful thighs and the shellant. Now, the way you know the chicken is cooked is that you wonder if you followed Curtis's recipe, because if you followed it, then Yes, your chicken will be perfectly cooked, but if you don't trust me, that's okay. I'll give you another little technique. What you do is take a sharp knife and simply stick it in the center of the chicken.

Push to the side if pink juice comes out you know it's under the right one, if you don't like mine then you know it's perfectly cooked so go ahead and pour that beautiful Jew over the bread reason of course it's all that delicious juice so just stick that in and around to soak up some of that beautiful heh and don't forget that beautiful balsamic glaze so this again gives you a real tartness but also a delicious sweetness and I just drizzled it all over. On that beautiful, next time you have a handkerchief for roast chicken, don't forget to take some chicken thighs, some grapes, some drinks, you can have dinner on the table in 30 minutes, the taste of this will be sensational, I hope you like it.

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