START TO FINISH: 1 hour (20 minutes active)
SERVINGS: 4
Melissa Clark understands that pairing contrasting flavors—as in the French bistro classic of roasted chicken and red grapes—easily elevates everyday meals. We were inspired by her version for this weeknight riff using chicken breasts. Try to purchase breasts of similar size so they cook at the same rate. We preferred 12-ounce breasts, which take 30 to 35 minutes in the oven. Breasts weighing about 1 pound each will require 40 to 50 minutes. If you can find ground fennel, use 2 teaspoons in place of grinding your own. We liked the flavor and texture of grainy mustard, but regular Dijon worked, too. The chicken breasts should fit comfortably in a single layer in the center of the roasting pan with the onion wedges around the perimeter; if your pan is too small, a broiler pan without the slotted top is a good alternative.
Don’t completely cut off the root ends of the onions. Just shave off the dry, fibrous outer layers. This helps the onion wedges hold together.
12 ounces seedless red grapes, halved
4 tablespoons sherry vinegar, divided
2 teaspoons white sugar
Kosher salt and ground black pepper
4 teaspoons fennel seeds, finely ground
Four 12-ounce bone-in, skin-on chicken breasts, patted dry
2 medium red onions, root ends intact, peeled, each cut into 8 wedges
1 tablespoon extra-virgin olive oil
2 tablespoons salted butter
1 tablespoon whole-grain mustard
6 tablespoons finely chopped fresh tarragon
Heat the oven to 475°F with a rack in the middle position. In a small bowl, stir together the grapes, 2 tablespoons of the vinegar, the sugar, and ½ teaspoon each of salt and pepper. Set aside. In a separate small bowl, combine the fennel, 1 teaspoon salt and ½ teaspoon pepper, then use to season the chicken breasts on all sides. In a medium bowl, toss the onion wedges with the oil and ½ teaspoon each of salt and pepper.
Arrange the onion wedges around the perimeter of a roasting pan and place the chicken breasts in a single layer in the center. Roast until the thickest part of the breasts reaches 160°F, or a skewer inserted into the thickest part of the chicken meets no resistance, 30 to 35 minutes. Transfer the chicken to a platter and let rest for 10 minutes.
Meanwhile, drain the grapes, reserving the liquid. Add the grapes to the center of the roasting pan and return the pan to the oven. Cook until the grapes just begin to soften, about 5 minutes. Transfer the roasting pan to the stovetop, add the reserved grape liquid and cook over medium-high, scraping up any browned bits, until most of the liquid has evaporated, about 2 minutes.
Off heat, add the remaining 2 tablespoons vinegar, the butter, mustard and tarragon. Stir until the butter melts. Taste and season with salt and pepper. Spoon the mixture over the chicken.