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