Wine Braised Herb Chicken with Roasted Grapes

January 1, 2016

Prep Time: 15 min
Total Time: 60 minutes
Serves: 4


  • 6 pieces of chicken drumsticks
  • 4-6 shallots, halved or if small left whole
  • 4 garlic cloves
  • 3 carrots, thickly sliced
  • 2 parsnips, thickly sliced
  • 200 ml red wine
  • 200 ml chicken stock
  • Large handful mixed herbs: tarragon, oregano, marjoram, thyme, very finely chopped
  • 2 bunches (handful) red grapes
  • 2-4 tablespoons olive oil
  • 100g melted butter
  • Salt and pepper


  1. Preheat the oven to 180 C.
  2. Set aside 1 tablespoon olive oil and butter each. Pour the rest of the oil and butter in a small mixing bowl, crush 2 garlic cloves and add the herbs to make a thick basting paste.
  3. Heat 1 tablespoon oil and remaining butter in a large saucepan over medium heat. Throw in the shallots and 2 garlic clove to infuse the oil-butter mixture in the pan.
  4. Brush the chicken lightly with the herb basting paste and season to taste. Add the pieces to the pan and fry until golden on both sides. Transfer to a roasting pan.
  5. Place the carrots and parsnips around the chicken and lightly brush the vegetables with the herb mixture too. Pour wine and stock – first only 100 ml each, then place the roasting pan into the oven.
  6. Roast in the oven for 25-30 minutes (depending on how large the chicken pieces are), brushing the chicken with the herb mixture in between and adding more liquid if required. After the 25 minutes are through, add the grapes also brushing them with the herb mixture, pouring more liquid and then roasting for a further 20 minutes until caramelised.
  7. Remove from the oven and serve immediately.

You Might Also Like


  • J
    Reply Jo on January 1, 2016 says;

    This looks great. Something different to try for the start of this year.

  • Z
    Reply Zoe on January 1, 2016 says;

    Reading it itself, kindles my taste buds

  • A
    Reply Aria on January 1, 2016 says;

    Back to recipe 🙂
    I hope to try this out soon. I loved your Herbed Mushroom. Prepared it exactly like the way you described. It served 4 of us, with nothing left; lol.
    It was delicious. All of us liked it.

  • C
    Reply Charlotte on January 1, 2016 says;

    Hello dear,
    I will simply agree to what the other readers opinion are. I think this will be worth a dish ti begin with in this year.


  • N
    Reply Noël on January 1, 2016 says;

    I must say, its cooking time.. 🙂

  • m
    Reply maryjones on January 1, 2016 says;

    I read a comment here who mentioned that it was already mouth watering, I think for me, I can also catch the fragrance too…perfectly assembled dish

  • K
    Reply Kamille Poire on January 1, 2016 says;

    Must do recipe.

  • V
    Reply Veronica on January 1, 2016 says;

    I just want to sit and stare at that cover photo all day long. And ideally eat it. This is heaven.

  • S
    Reply Stella Ester on January 1, 2016 says;

    Ceci est quelque chose de nouveau pour essayer définitivement

  • J
    Reply Judi on January 1, 2016 says;

    This recipe is awesome, thank you for sharing this. Can not wait any longer to ask my mom to make it for me.

  • R
    Reply Riley Jones on January 2, 2016 says;

    What a fantastic post! very concise and step by step. Infact all your posts that I’ve read so far are very self explanatory and intuitive. I see that you follow a particular flow in your posts. Chock full of useful information. I need to dig deep and start utilising the resources you have put out in your blog here.

    Thank you

  • L
    Reply Lauren on January 2, 2016 says;

    Very ingenious. Great job here!

  • Leave a Reply