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1
Puree the grapes in a blender then strain through a sieve, pressing on the solids to extract as much juice as possible.
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2
You should have about 2 1/2 cups of juice.
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3
Preheat the oven to 400 degree Fahrenheit.
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4
Season the chicken on all sides with salt, pepper and fennel spice.
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5
Heat a large ovenproof skillet over moderately high heat.
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6
When the skillet is hot, add the olive oil.
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7
Add the chicken breasts, skin side down, and brown well on all sides, about seven minutes total.
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8
Transfer the skillet to the oven and cook until the chicken is done throughout, 12 to 15 minutes.
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9
Transfer the chicken to a serving platter and pour off all but 1 tablespoon of the fat in the skillet.
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10
Add the shallot to the skillet and return to moderate heat.
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11
Cook until softened, then add the rosemary and cook briefly to release its fragrance.
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12
Add 2 cups of the grape juice and simmer briskly until reduced by half.
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13
Add the stock and any collected juices from the chicken platter and simmer until the mixture has reduced to a creamy, sauce-like consistency.
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14
The total volume of the sauce will be a little more than 1 cup.
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15
Cut the chicken breasts in half with a heavy knife or cleaver and return them to the platter.
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16
Spoon the sauce over and around them.
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17
Serve immediately.
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18
Put the fennel seed, coriander seed and peppercorns in a small heavy skillet over moderate heat.
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19
Watching carefully, toss the seeds frequently so that they toast evenly.
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20
When they are light brown and fragrant, pour them onto a plate to cool.
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21
(They must be cool before grinding, or they will gum up the blender blades.)
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22
Pour the cooled seeds into a blender and add the salt.
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23
Blend to a powder, removing the blender from its stand and shaking it occasionally to redistribute the seeds.
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24
Store in an airtight container away from light and heat for up to 4 months, or freeze for up to a year.
