Harvest Roast Chicken with Grapes, Olives and Rosemary

Instructions

• Preheat your oven to 450F with a rack in the middle.

• Pat chicken dry and season generously with salt and freshly ground black pepper.

• Heat oil in an ovenproof 12-in. heavy skillet (use a cast iron skillet if you’ve got one) over medium-high until it simmers.

• Working in two batches, brown chicken, skin-side down first and turning over once, about 5 min per batch. I like to take a lot of care in this step, not moving the chicken until the skin releases itself and has a nice bronze on it.

• Return pieces to the pan, skin-side up and surround pieces with grapes, olives and shallots.

• Roast chicken in the oven until it has just cooked through and the juices run clear, about 20 min.

• Transfer chicken, grapes and olives to a platter, then add wine and chicken broth to the pan juices in skillet. Bring liquid to a boil, scraping up any brown bits, until it has reduced by half, for 2 to 3 min.

• Strain sauce, if desired, then pour it over chicken. Garnish with rosemary and see how long it takes guests to offer to slurp up the sauce with a spoon.