Roast Chicken and Sausage with Grapes and Olives
Ingredients
- 1 4- to 5-pound chicken, spatchcocked (backbone removed with kitchen shears) then quartered into 2 breasts and wings, and 2 chicken legs with thighs attached (you can also ask the butcher to do this for you)
- 1 1/2 to 2 pounds sweet Italian sausage links
- Kosher salt
- Black pepper
- 1 1/2 pounds (3 to 4 bunches) black seedless grapes
- 1 1/2 cups large, pitted, black Cerignola olives
- 2 bulbs garlic, top ends cut off to expose all the cloves
- 4 large shallots, peeled and halved then thinly sliced
- A handful of thyme, stripped
- A handful of rosemary, leaves stripped and coarsely chopped
- 1 cup white wine
- 2 cups chicken stock
- Charred bread, to serve
Preparation
Preheat oven to 425°F.
Season the chicken with salt and a few grinds of pepper on the front and back of each piece then place uncovered in fridge on lowest shelf several hours or overnight.
Serve with lots of crusty bread for mopping pan juices.