a pair of hands holds a young chicken.
Photo by Alison Shaw

Serves 4

  • 1 Tbsp. butter
  • 2 Tbsp. olive oil
  • 2 leeks, whites only, cut in 1/4″ rounds
  • 4 ribs celery, cut in 1/4″ slices
  • 1/2 tsp. celery seed
  • 1 tsp. sea salt
  • 1/4 tsp. black pepper
  • 1/4 tsp. smoked paprika
  • 1/4 tsp. cumin
  • 1/4 tsp. cinnamon
  • 1/2 tsp. finely chopped thyme
  • 1/4 tsp. lemon zest
  • 4 chicken breasts, skin on, wing bone attached
  • 1 bulb fennel, halved, cored and finely julienned
  • 1/4 lb. grapes
  • 1 chili pepper, finely diced
  • 1 spring rosemary
  • 1 qt. chicken stock
  • Preheat oven to 350˚.
  • In a heavy-bottomed skillet, melt butter and oil over medium heat. Add leeks, celery and caraway seeds and cook 10-12 minutes, until soft but not browned. Remove vegetables from pan and set aside.
  • Meanwhile, in a small bowl, mix together sea salt, pepper, paprika, cumin, cinnamon, thyme and lemon zest. Use the mixture to season the chicken breasts.
  • Return pan to burner. Increase heat to medium-high. Sear the chicken breasts, skin side down, until golden brown. Turn over and cook 5 minutes. Remove from pan and set aside.
  • In casserole dish—or skillet, if ovenproof—line with half the reserved vegetable mixture and top with fennel, grapes, chili pepper and rosemary. Nestle in the chicken breasts, skin side up, and top with remaining vegetable mixture. Pour in enough stock to cover the chicken breasts halfway. Cover the dish or skillet with foil and bake for 40 minutes. Uncover and finish cooking for another 15-30 minutes.
  • Remove from oven and serve chicken over polenta or rice, ladling grape and vegetable mixture over the breasts.
From Morning Glory’s Farm Food: Stories from the Field, Recipes from the Kitchen.