Sunday night I had the most amazing, cozy, intimate winter dinner in the incredible South End home of my dear childhood friend Katy.
Where do I even begin to describe darling Katy…she is the dearest of friends, the ultimate hostess, has impeccable taste in fashion and decor, and perhaps my favorite: the most wonderful chef – always whipping up some insanely divine yet magically one pot dish.
This recipe really is the ultimate winter feast. It is so gorgeous oven to table – and the flavors are remarkable.
Winter Rosemary Chicken
From the fabulously chic kitchen of Katy Wetzel
Preheat oven to 350′, pour yourself a glass of wine.
Pour olive oil on big rimmed baking sheet or roasting pan.
Layer the following and sprinkle liberally with olive oil, salt, pepper, fresh rosemary and thyme.
1. Cut into hunks (don’t peel) little potatoes (I used purple but could use red, fingerling, whatever).
Note: I used sweet potato, turnip, parsnips instead of potato in photo above.
2. Cut and pull into rings Shallots (3-4) or one big sweet onion.
3. Quartered chicken (skin on)
5. Black seedless grapes (really makes the dish so use a lot)
Note: I couldn’t find black so useds Red Seedless.
Bake for 50-60 minutes.
In meantime….make a balsamic syrup to drizzle over the top when it comes out of the oven. Heat up a cup of balsamic vinegar with a tablespoon or so of brown sugar, reduce by half.
Pour ontop mixture when removed from oven.
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