CABERNET MERLOT CHICKEN LOLLIPOPS WITH ROASTED GRAPES

Gluten-Free

Turns out Cabernet Merlot is also pretty damn good when you eat it. 😂🍷

These Cabernet Merlot Chicken Lollipops started as an excuse to play with some new Italian vinegars and glazes from Nonna Pia’s.

But somewhere between turning ordinary chicken drumsticks into giant lollipops, roasting grapes with rosemary and shallots, and coating everything in a glossy Cabernet Merlot balsamic glaze, this turned into one of those recipes that looks WAY fancier than the amount of work involved.

And the roasted grapes?

I thought they'd be pretty on the platter.

Mr. No Portion Control nearly ate all of them. 😂

They get soft, sweet and almost jammy in the oven, while the Chianti Wine Vinegar gives them just enough tartness to keep them from becoming overly sweet.

Add salty crumbled Gorgonzola, fresh rosemary and that savory Cabernet Merlot glaze, and the whole thing just works.

This is fall/holiday entertaining food that looks impressive as hell on a platter but doesn't require spending the entire party in the kitchen.

And, of course, it just happens to be gluten-free.

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WHY CABERNET MERLOT BALSAMIC GLAZE?

This isn't the super-sweet balsamic glaze you drizzle over something and mostly taste sugar.

Nonna Pia’s Cabernet Merlot Balsamic Glaze is much more savory and tart. You can actually taste the wine and the ingredients behind it, with just enough sweetness to balance everything out.

Their Chianti Wine Vinegar has that same quality — bright and tangy, but with actual flavor behind the acidity.

For this recipe, I use the Cabernet Merlot Balsamic Glaze to create the glossy finishing sauce for the chicken and the Chianti Wine Vinegar to add brightness to both the glaze and those sweet roasted grapes.

The two work together instead of simply making everything taste like balsamic vinegar.

Both are labeled gluten-free.

WHY CHICKEN LOLLIPOPS?

Mostly because they're fun. 😂

Chicken lollipops are simply regular chicken drumsticks with the meat pushed down toward one end, leaving the bone exposed.

Once roasted, that exposed bone becomes a convenient little handle.

More importantly for entertaining, a platter of ordinary chicken legs suddenly looks pretty damn impressive.

They're perfect for fall gatherings, holiday parties, date nights or any occasion when you'd like people to think you worked much harder than you actually did.

HOW TO MAKE CHICKEN LOLLIPOPS FROM DRUMSTICKS

Using a sharp knife, cut all the way around the narrow end of each drumstick, cutting through the skin and tendons down to the bone.

Use your knife or kitchen shears to remove the loosened tendons and cartilage.

Then push the chicken meat and skin downward toward the thick end of the drumstick to create the rounded “lollipop.”

Clean up the exposed bone with your knife if necessary.

Don't obsess about making every one identical. Once they're roasted and covered in Cabernet Merlot glaze, nobody is inspecting your tendon-removal technique. 😂

Pat the finished lollipops very dry before seasoning. Dry skin = crispier chicken.

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CABERNET MERLOT CHICKEN LOLLIPOPS WITH ROASTED GRAPES

Yield: 6–8 chicken lollipops

Prep Time: About 25 minutes

Cook Time: About 45–50 minutes

Oven: 425°F

INGREDIENTS

Chicken

• 6–8 whole chicken drumsticks

• 1 tablespoon olive oil

• 1 teaspoon garlic powder

• ¾ teaspoon kosher salt

• ½ teaspoon freshly cracked black pepper

• 1 teaspoon finely chopped fresh rosemary

Cabernet Merlot Balsamic Glaze

• ¼ cup Nonna Pia’s Cabernet Merlot Balsamic Glaze

• 1 teaspoon Nonna Pia’s Chianti Wine Vinegar

• 1–2 teaspoons honey, to taste

• 1 teaspoon gluten-free Dijon mustard

• 1 garlic clove, finely minced

• ½ teaspoon finely chopped fresh rosemary

• 1 tablespoon cold butter

Roasted Grapes & Shallots

• 1½ cups red seedless grapes

• 2 medium shallots, halved or quartered

• 1 tablespoon olive oil

• 2 sprigs fresh rosemary

• Kosher salt

• Freshly cracked black pepper

• 1–2 teaspoons Nonna Pia’s Chianti Wine Vinegar

For Serving

• 2–3 ounces Gorgonzola, crumbled

• Fresh rosemary

• Fresh thyme

• Flaky sea salt, optional

• Extra Cabernet Merlot Balsamic Glaze for finishing

INSTRUCTIONS

1. MAKE THE CHICKEN LOLLIPOPS

• Cut around the narrow end of each drumstick through the skin and tendons until you reach the bone.

• Remove the loosened tendons and cartilage, then push the meat and skin down toward the thick end of the drumstick to create the lollipop shape.

• Clean the exposed bone if necessary and pat the chicken very dry.

2. SEASON THE CHICKEN

• Preheat the oven to 425°F.

• Coat the chicken with olive oil, garlic powder, salt, black pepper and chopped rosemary.

• Arrange the lollipops on a wire rack set over a baking sheet, leaving space between them so the hot air can circulate.

3. START ROASTING

• Roast the chicken for approximately 30–35 minutes before glazing.

• Chicken drumsticks are safe to eat at 165°F, but dark meat becomes much more tender when allowed to cook beyond that. I prefer these around 175–185°F when finished.

4. ROAST THE GRAPES & SHALLOTS

• While the chicken cooks, toss the grapes and shallots with olive oil, rosemary, salt and pepper.

• Roast at 425°F for 18–25 minutes, until the grapes soften and begin to burst and the shallots caramelize around the edges.

• Remove from the oven and toss with 1 teaspoon Chianti Wine Vinegar.

• Taste.

• Add the second teaspoon if you want a little more acidity.

• And DO NOT skip the grapes because you think they're just there to look pretty.

• Trust Mr. No Portion Control on this one. 😂

5. MAKE THE CABERNET MERLOT GLAZE

• Combine the Cabernet Merlot Balsamic Glaze, Chianti Wine Vinegar, 1 teaspoon honey, Dijon, garlic and rosemary in a small saucepan.

• Gently simmer for 2–3 minutes.

• Taste before adding additional honey. The goal isn't to turn this into a sugary barbecue sauce. You want to keep the savory, tart character of the Cabernet Merlot glaze while adding just enough sweetness to balance it and help it caramelize.

• Remove from the heat and whisk in the cold butter.

• Set aside about one-third of the finished glaze in a clean bowl for finishing the platter.

6. GLAZE THE CHICKEN

• During the final 8–10 minutes of cooking, brush the chicken generously with the Cabernet Merlot glaze.

• Roast for 4–5 minutes.

• Brush with another thin layer and return to the oven for another 3–5 minutes, until the chicken is cooked through and the glaze is glossy and caramelized.

• Keep an eye on it during these final minutes. The glaze contains sugar and can go from beautifully caramelized to well, shit surprisingly quickly. 😂

7. BUILD THE PLATTER

• Scatter the roasted grapes and shallots over a large serving platter.

• Arrange the Cabernet Merlot chicken lollipops over and around them.

• Drizzle with some of the reserved glaze.

• Crumble the Gorgonzola over everything, then tuck in a few fresh rosemary sprigs and scatter fresh thyme over the platter.

• Finish with a little flaky salt and black pepper if desired.

• Pour yourself the Cabernet Merlot you've been thinking about this entire time.

WHAT TO SERVE WITH CHICKEN LOLLIPOPS

For a cocktail party or holiday gathering, I wouldn't add much.

The chicken, roasted grapes, shallots and Gorgonzola already give you salty, sweet, savory, tart and creamy all on one platter.

Add wine, a few other small bites and call it a party.

For a date-night dinner, serve a few lollipops per person with a simple green salad or roasted fall produce.

CAN I MAKE THESE AHEAD?

You can prep the chicken lollipops several hours ahead and refrigerate them uncovered until you're ready to cook. This also helps dry the skin.

The glaze can be made ahead and gently reheated.

I would roast the grapes and chicken shortly before serving so you get the contrast of crispy chicken, warm jammy grapes and cool crumbled Gorgonzola.

A RIDICULOUSLY GOOD FALL APPETIZER THAT JUST HAPPENS TO BE GLUTEN-FREE

These look like something you'd order with a glass of wine at a restaurant, but underneath all that Cabernet Merlot glaze and fancy lollipop business...

They're chicken drumsticks. 😂

Crispy chicken. Savory Cabernet Merlot balsamic glaze. Sweet roasted grapes. Caramelized shallots. Salty Gorgonzola. Rosemary.

And not a sad gluten-free substitute anywhere in sight.

That's my kind of fall food.

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