Apple orchards and picking your own apples.
Have you grabbed some delicious apples this fall yet? We did it two weeks back, and now we’re planning to stop by another orchard this weekend.
And grapes. Gorgeous succulent grapes. Here in Ontario, mostly in the Niagra region, there are plenty of grape farms. And wineries.
There are a few among them allowing to pick grapes on your own. How exciting this might be, eh?! And wine. But don’t get it twisted – I’m not concerned about it. At all.
Last year the farms didn’t offer this option due to the saviour winter and, as a result, the poor crops. It’s not clear yet, but some farms seem to have a good harvest. Anyways, you can always degustate some wine instead of picking the grapes, right?
But we haven’t got to a grape farm yet.
So, in a meanwhile, I’m sharing this beautiful recipe. Grape Roasted Chicken Thighs, with garlic, olive oil, ginger, and rosemary. Sounds damn good, doesn’t?
Few months back Deborah posted a picture of chicken roasted with olive oil and rosemary in her Instagram. When I saw that beauty, I knew I would inevitably make it!
And here we go! Delicious and so succulent Grape Roasted Chicken Thighs. I didn’t have a particular recipe, but as I’ve said many times, I always need an idea. And it definitely worked.
These thighs are almost phenomenal. With a glass of wine, it’s heaven. Ouch. Too many times a word “wine” in one post?
But indeed, would you spend a few hours on the road just to pick some grapes? 10 minutes of work?
So let’s have some
wine fun and make these delicious Grape Roasted Chicken Thighs.
Grape Roasted Chicken Thighs, with garlic, rosemary, ginger, and olive oil - such a comfort meal. With a glass of wine, it's heaven.
- 5-6 chicken thighs
- 1 tablespoon olive oil
- 1,5 cups seedless black grape, divided
- 1/3 cup olive oil
- 2-3 garlic cloves
- 1/2 tablespoon dry ginger
- 1-1,5 tablespoons fresh rosemary
- salt, to taste
- Preheat the oven to 200 degrees C (400 degrees F).
- Heat one tablespoon of olive oil in a pan and sear the thighs for 2 minutes from both sides.
- Place 2/3 cup of the grapes, olive oil, garlic, ginger, and 1/2 of the rosemary in a blender and process until smooth.
- Pour a half of the sauce on a baking dish, place the thighs, and pour over them the remaining sauce. Sprinkle with the remaining rosemary.
- Cover the dish with foil and place in the preheated oven for 20 minutes. Turn the thighs once pouring them with the sauce.
- Remove the foil and cook for another 15-10 minutes or until they're ready (basically, 35-40 minutes should be enough).
- Remove the excessive liquid (I used it for making couscous). Place under the grill for 3-5 minutes.
- Serve chicken along with the roasted grapes, some sauce, and side of your choice.