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Harvest Roast Chicken with Grapes, Olives, and Rosemary

kept byaakozlowski
recipe bySerious Eats

3 pounds (1 1/3 kg) chicken parts (thighs, drumsticks, and/or breasts), with skin and bones
Table salt
Freshly ground black pepper
1 tablespoon olive oil
1 cup (90 grams) seedless grapes
1 cup (130 grams) pitted Kalamata olives
2 small shallots, thinly sliced
1/2 cup (120 ml) dry white wine
1/2 cup (120 ml) chicken broth
1 tablespoon finely chopped fresh rosemary



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