CHICKEN AND GRAPES NY TIMES

 

• 2 ½ to 3 pounds bone-in, skin-on chicken thighs, patted dry
• 3 tablespoons olive oil
• 2 garlic cloves, finely chopped
• 1 tablespoon za’atar (optional)
•  Kosher salt and black pepper
• 6 medium to large shallots, peeled and quartered root to stem
• 8 ounces seedless red or green grapes, or a combination, broken into small clusters on the vine
• 4 to 5 thyme sprigs, plus 2 teaspoons finely chopped thyme
•  Flaky sea salt, for serving

Ingredient Substitution Guide

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  Nutritional Information

PREPARATION

1. Heat oven to 425 degrees. In a large bowl, toss together the chicken with 1 tablespoon olive oil, garlic and za’atar, if using. Season well with salt and pepper. Place the shallots and the grapes on the sheet pan and gently toss with the remaining olive oil and season well with salt.
2. Nestle the chicken skin-side up in between the shallots and grapes and lay the thyme sprigs on top of the mixture. Roast for 25 to 30 minutes until the chicken is cooked through and the shallots and grapes at the edges of the pan begin to soften and caramelize.
3. Turn the oven to broil and move the oven rack to sit right below it. Remove and discard the thyme sprigs and broil the chicken for 1 to 2 minutes until the skin of the chicken is crispy and golden. Scatter with chopped thyme and season with flaky salt.

OYSTERS IN BUTTER

 

• This was the recipe
• Heat the butter in a sauté pan, than add the garlic and the green onions. Cook until the onion is nearly clear and butter is hot enough to separate into solids and oil. Keeping fire hot as you possibly can without burning it....nearly toasty, immediately add the oysters. Toss and coat with the butter. Add the mushrooms and parsley cook until the oyster curl. Divide in two soup plates and serve with a squeeze of lemon juice and hot sauce if desired.

What I did was this

Washed the oysters in the colander gently.

Melted butter and sauted the portobello mushrooms.

Added a taste of fresh spinach, pepper, and garlic powder.

Let it cook a bit.

Added the oysters and let them saute until they seemed done. 

Served in a large soup bowl and dipped a piece of toast in the broth.

This time I skipped the onion because we only had one, having ordered poorly from Insta cart.

I'd continue to do that.

I might perhaps want to use white mushrooms.  If not, use fewer than I did.  These oysters have a mild flavor.

I think in the future I'd buy them in the shells and boil/steam them open.  I did not get very many oysters for twenty dollars.  They were three dollars a pound and I saw a pound bag.  It looked like it had quite a few.