Cozy Family Suppers

HERB-BUTTER ROASTED CHICKEN WITH MUSCADINES

MAKES ABOUT 4 SERVINGS

The grapes break down around this roasted chicken and turn into the most beautiful pan sauce.

5 tablespoons unsalted butter, softened
1 clove garlic, minced
1 teaspoon chopped fresh rosemary
1 teaspoon chopped fresh thyme
1 teaspoon Dijon mustard
1 teaspoon kosher salt, divided
½ teaspoon ground black pepper, divided
1 (3- to 4-pound) chicken, patted dry
4 cups muscadine or scuppernong grapes
5 shallots, halved
3 sprigs fresh rosemary
3 sprigs fresh thyme
2 tablespoons balsamic vinegar
2 teaspoons olive oil

1. Preheat oven to 425°.

2. In a small bowl, stir together butter, garlic, chopped rosemary, chopped thyme, mustard, ½ teaspoon salt, and ¼ teaspoon pepper. Gently loosen skin from breast of chicken, keeping skin intact. Rub butter mixture under and over skin of chicken. Place chicken in a 12-inch cast-iron skillet. Sprinkle with remaining ½ teaspoon salt and remaining ¼ teaspoon pepper. Tie chicken with kitchen twine. Place grapes, shallots, and herb sprigs around chicken in skillet. Drizzle with vinegar and oil.

3. Bake until golden brown and a meat thermometer inserted in thickest portion registers 165°, about 1 hour and 10 minutes. Let stand for 10 minutes before serving.

PORK CHOPS WITH MILK GRAVY

MAKES 8 SERVINGS

Creamy milk gravy adds rich flavor to these pan-seared pork chops.

8 bone-in pork rib chops, about ½ inch thick
2½ teaspoons kosher salt, divided
1 teaspoon ground black pepper, divided
2 tablespoons canola oil
⅓ cup all-purpose flour
¼ teaspoon garlic powder
¼ teaspoon onion powder
3 cups whole milk
2 teaspoons chopped fresh thyme
Garnish: ground black pepper

Season pork chops with ½ teaspoon salt