Roasted Chicken with Grapes & Shallots- updated 2022

Elevate dinner with this sumptuous dish perfect to make while grapes are in season.

A platter full of juicy tender chicken in a next level sauce

Here is a revised version of one of my absolute favorite dishes to make each fall. This dish originates from Michael Chiarello’s “Chicken a la Vendemmia”.

I love his type of cooking: simple, high quality ingredients, in season. Fresh grapes, organic chicken, wine, a few spices- simple, transformed and oh so special.

How to Make roasted chicken with grapes and shallots:

Toast coriander, fennel, rosemary and peppercorns. Grind with a spice grinder with salt in a spice grinder. Use a mortar and pestle if you do not have a spice grinder or try even a heavy zip top bag and a rolling pin. The spice coating is everything in this dish.

Coat the chicken well in the spice mix and just brown in olive oil. Pop the skillet in a hot oven for 15 minutes while you prepare the luxurious sauce. Shallots sliced in half and more grapes, a splash or wine, butter and a bit of broth transforms this dish into something truly next level.

a pan with shallots
cook the shallots in the brown bits and chicken juices

The sauce is sweet yet savory. Make this dish when you have time to enjoy a glass of wine while preparing all the ingredients. It’s not time super consuming- just not a 30 minute meal. You know folks, sometimes it takes a minute to develop flavor- this dish is worth the effort.

a wooden bowls filled with bunches of grapes

Roasted Chicken with Shallots and Grapes- updated 2022

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Course: Main Course
Cuisine: French
Keyword: chicken with grapes
Prep Time: 1 hour
Cook Time: 40 minutes
Total Time: 1 hour 40 minutes
Servings: 4 servings
Calories: 327kcal


For the Fennel Spice Blend

  • 3 TBSP fennel seeds
  • 1 TBSP coriander seeds
  • 1 TBSP whole peppercorns
  • 1 tsp flakey sea salt
  • 1 TBSP Rosemary chopped fine

For the Chicken

  • 4 bone-in Chicken breasts
  • ¼ cup olive oil
  • 4 large shallots , sliced in half lengthwise
  • 2 tsp Better than Bouillon- chicken stock concentrate
  • 1 cup water
  • 1 cup dry white wine
  • 2 TBSP unsalted butter

For the grape juice

  • 2 lbs red seedless grapes plus 1-2 cups grapes, reserved
  • 3 Rosemary sprigs for garnish


  • In a heavy bottomed pan, toast on low heat the fennel, coriander and peppercorns and rosemary. Once golden brown and fragrant, let cool in a shallow dish or plate. Once COMPLETELY cooled, add the spices to a spice grinder with the salt. Process in a fine powder. Store in a cool dark place.
  • Wash the grapes and pat dry. In the bowl of a high speed blender, add the grapes. Process until liquified. Using a fine mesh sieve, strain the skins from the grapes until you have about 2 cups of grape juice. Chill until needed for the sauce.
  • Pre-heat oven to 400 degrees. Pat the chicken breasts dry. Lightly salt the chicken. Pour the spice mix into a shallow dish and coat the chicken on both sides liberally. Add 2 TBSP of olive oil to a large over proof skillet. Once smoking, add the spice coated chicken and cook for 3-4 minutes per side until a golden brown crust is formed. Place the pan in the 400 degree oven and cook the chicken for 15 minutes. Remove pan from the oven and carefully place back on the stove. Place the chicken, covered, onto a platter while you prepare the sauce.
  • To the fat left in the pan, add the remaining olive oil. Add the shallots cut side down. Cook the shallots on medium high heat until charred on one side.
  • Add 2 tsp of the bouillon concentrate to 1 cup of water and mix well. Pour into the hot pan with the shallots, scraping up any brown bits as you cook the chicken broth. Add in the 2 cups of fresh grape juice, wine and butter. Stir gently to combine the sauce. Nestle the chicken with any juices back into the pan. Simmer on low, uncovered, until the sauce is reduced by half. About 10 minutes. Stir in the reserved 2 cups of whole grapes and rosemary sprig and let cook for about 4-5 minutes.
  • Plate the chicken onto a platter with the shallots, grapes and rosemary. Spoon the sauce over the chicken to coat.


  • Store bought grape juice will not work with this recipe.
  • Red grapes are preferred for this dish.
  • If you do not have a high speed blender, use a food processor. Strain the grape skins for a smooth juice with no bitterness.
  • Use chicken stock if you do not have Better than Bouillon.
  • Nutrition

    Calories: 327kcal
    a pan being deglazed with chicken stock
    Delgaze the pan with the chicken stock and grape juice

    More great chicken dishes with spices to try:

    Our beautiful grapes almost ready for harvesting

    Tools needed for this recipe:

    • fine mesh sieve
    • high powered blender
    • heavy duty large pan- buy my favorite HERE
    • spice grinder or mortar & pestle
    Beautiful grapes from our arbor

    We are very fortunate to have a beautiful grapevine at our home in Montana. Before the magpies attack, we have a bounty of grapes to harvest each fall. Aside from making jams or juice, I have discovered a fantastic dish transforming the rather humble table grape and chicken breast into something extra special.

    a plate of chicken and a green salad
    Chicken drizzle with a silky sauce, tender shallots and tart grapes. Incredible!

    The first time I tried this dish was for my father when he was last in Montana. I miss him.

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