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Chicken a la Vedemmia


2 pounds seedless red grapes
4 large bone-in chicken breasts, skin on
Sea salt, preferably gray salt, and freshly ground black pepper
2 teaspoons fennel spice
2 tablespoons extra-virgin olive oil
1/2 cup thinly sliced shallot
2 teaspoons minced fresh rosemary
1/2 cup chicken stock or canned low-sodium chicken broth



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