Chicken alla Vendemia

Directions

1. 1
   Preheat oven to 400 degrees F.
2. 2
   Season the chicken with gray salt and fennel spice, pressing the spice into the chicken breasts.
3. 3
   In a deep-sided oven-proof skillet, heat the olive oil.
4. 4
   Add the chicken, skin side down, and saute for 3 minutes to brown.
5. 5
   Place the pan in the oven, uncovered, for 10 minutes.
6. 6
   Remove from the oven and turn the chicken over and place skin side up on a baking sheet.
7. 7
   Return chicken to the oven until cooked through, about 15 to 20 minutes.
8. 8
   Remove the pieces to a platter.
9. 9
   Using the same pan used for the chicken, add the shallot to the fat in the pan.
10. 10
    Add salt and pepper, cook for 2 minutes.
11. 11
    Add the chopped rosemary and let sweat for 1 minute, then add the grape juice.
12. 12
    Reduce by half and add the chicken stock.
13. 13
    Reduce the sauce by half again, for about 1 cup of sauce.
14. 14
    Add the grapes and cook just to heat through, about 1 minute.
15. 15
    Spoon the grapes and sauce over the chicken and garnish with sprigs of fresh rosemary.
16. 16
    Put the fennel seeds, coriander seeds, and peppercorns in a heavy pan over medium heat.
17. 17
    Watch carfelly, tossing frequently so the seeds toast evenly.
18. 18
    When light brown and fragrant, pour the seeds onto a plate to cool.
19. 19
    They must be cool before grinding, or they will gum up the blades.
20. 20
    Pour the seeds into a blender or spice grinder and add the salt.
21. 21
    Blend to a fine powder, shaking the blender/grinder occasionally to redistribute the seeds.
22. 22
    Store in a tightly sealed glass jar in a cool, dry place, or freeze.
23. 23
    Yield: 1 1/4 cups