Oven Roasted Chicken with Grape and Thyme Cream Sauce

I found this recipe in one of my Spinney's magazines and thought is sounded delicious so I made it. Here is the recipe:

For the Oven Roasted Chicken
3 or 4 Chicken legs (separated or whole depending on what size portion you would like)
4 TBSP Olive Oil
1/2 tsp Curry Powder
1 tsp Honey
Salt and Pepper to taste

Preheat oven to 400 degrees Fahrenheit (200 degrees celcius)

Place the chicken legs on a roasting pan, brush them with 2 TBSP of the oil and roast in the oven for about 35 minutes.

In a bowl mix 2 TBSP of the oil with the curry powder, honey, salt and pepper.

Once the chicken has cooked for the 35 minutes remove it from the oven and brush it with the oil, honey and curry mixture and return to the oven for an additional 10 minutes.

For the Grape and Thyme Cream Sauce
2 Shallots (finely diced)
1-2 TBSP Olive Oil
1 Cup Chicken Stock
1 1/4 Cup Cream
2 Fresh Sprigs of Thyme (If you don't have fresh Thyme sub in 1 tsp Dried Thyme leaves)
3/4 Cup Seedless Grapes (halved)

While your chicken is roasting in the oven you can make the sauce.

Heat the oil in a sauce pan oven medium high heat. Saute the shallots in the oil until translucent.

Add the chicken stock and allow it to cook and reduce by half.

 Add the cream and the Thyme and allow it to simmer until the mixture thickens.

Add in the grapes and season the sauce with salt and pepper to your taste. Remove from the heat and reserve until the chicken is ready.


Once your chicken is ready serve it on a plate with a good amount of sauce on top. You can either serve it with some rice or you can do what I did and just make a nice mixed salad with halved seedless grapes and blueberries.

Enjoy.