serves
4
prep
5 minutes
cook
30 minutes
difficulty
Easy
serves
4
people
preparation
5
minutes
cooking
30
minutes
difficulty
Easy
level
Stream free On Demand
From The Vine
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G
Watch The Full Episode Here
G
Ingredients
- 125 ml (½ cup) extra virgin olive oil
- 6 chicken thigh cutlets, skin on, bone in
- salt and pepper, to season
- 2 heads radicchio, washed and quartered
- 360 g (2 cups) seedless red grapes
- 80 g very thinly shaved prosciutto
- 60 ml (¼ cup) sherry vinegar
- ½ tsp caster sugar
- ¼ cup shredded parsley, to serve
Instructions
- Preheat a fan forced oven to 180˚C.
- Heat a large roasting pan over medium heat. Add a little of the olive oil and fry the chicken, skin side down for about 5 minutes or until nicely browned. Turn skin - side up, nestle the radicchio in around the chicken and pour over the grapes and remaining olive oil. Roast in the oven for 30 minutes.
- Transfer the chicken and radicchio to a serving plate and arrange with the prosciutto. Pour the contents of the roasting pan into a bowl (the rendered chicken fat and juices), add the vinegar, sugar to taste and a little extra oil if needed. Stir through the parsley.
- Spoon the dressing over the chicken, radicchio and prosciutto.
Photography by Kitti Gould.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
From The Vine
