1 lb Chicken Legs
3/4 lb Chicken Thighs
1 bunch of Autumn Royal Grapes
A few sprigs of Rosemary
1 1/2 cups Short Grain Brown Rice
A big handful of Walnuts
Salt & Pepper
Preheat oven to 450 degrees, with a big cast iron skillet inside. Salt and pepper the chicken. When the oven is hot, remove the skillet and add a glug of olive oil to it. Then add the grapes and chicken—taking care to not crowd the pan too much with ingredients. Give the pan a little shake to distribute the olive oil on the grapes, tuck a few sprigs of rosemary between the grapes and chicken and place skillet inside the oven.
While the chicken cooks, make a batch of brown rice. In a deep pot, bring a cup of rice and three cups of water to a boil. Reduce the heat to a simmer, cover the pot and let it alone. When all of the water has been absorbed (about 20-25 minutes) taste the rice: if it’s super raw in the middle, add a splash of water and continue to simmer. If it’s al dente but largely cooked, turn off the heat and let it steam with the cover on for a few minutes.
After about 35 minutes, the chicken should be done—check to see if the juices run clear and the flesh is white but still juicy. Remove chicken and grapes from the pan with tongs or a slotted spoon, taking pains to leave the drippings in the skillet.
Dress the rice with a few table spoons of the chicken drippings, along with a handful of coarsely chopped walnuts and the grapes. After the chicken has rested for a few minutes, plate together and serve!