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Favourite Recipes at Kamahi Cottage

Chicken Roasted with Red Wine & Grapes

Chicken Roasted with Red Wine & Grapes

This dish is available as a main course served in Kamahi Cottage

2 red onions cut into wedges
350 grams large red seedless grapes cut into small bunches
¾ cup balsamic vinegar, plus extra to drizzle
4 rosemary sprigs
2 tablespoons extra virgin olive oil
8 chicken thigh cutlets (skin on & bone in)
200ml light red wine (e.g. pinot noir or merlot)
2 bay leaves

Preheat oven to 200°C.

Scatter onions and grapes into a lightly oiled oven dish and then toss with 1 tablespoon of the oil, balsamic vinegar, rosemary, salt and freshly ground black pepper. Roast for 20 minutes until onions are tinged golden and grapes have wilted. Heat remaining oil in a fry pan over high heat and brown chicken, skin side down until deep golden. Add chicken, skin side up, to the roasting pan. Add red wine and bay leaves and roast for 20 minutes or until cooked through. Serve with grapes and onion over mashed potato drizzled with pan juices and a little extra balsamic vinegar.

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