Dinner at Home — 8 January 2012

Because January in Washington offers so many intriguing dining possibilities–“Oh life is a glorious cycle of song!”–I don’t do much cooking at home that month.  This was my first major production of the year, the entree for a Sunday dinner.

Roast Chicken with Red Grapes, Caramelized Pearl Onions, and Port Pan GravyRoast Chicken with Red Grapes, Caramelized Pearl Onions, and Port Pan Gravy

I’m fond of chicken, but I’d never made this one before.  I started with a full chicken, cut up, which gave me plenty of leftovers.  I also doubled the amount of port suggested in the recipe, and I think that worked well.  Come to think of it, I’ve never spoiled a dish by adding too much wine.

The recipe came from the Food Lovers’ Guide to Chicago via Serious Eats.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s