Ingredients
2 split bone-in, skin-on chicken breasts (each about 12 ounces)
Kosher salt and freshly ground pepper
1/2 loaf ciabatta (8 ounces), torn into 1 1/2-inch pieces
1/4 cup extra-virgin olive oil
1 onion, finely chopped
2 celery stalks, thinly sliced
2 cloves garlic, minced
1/4 cup dry white wine, such as Sauvignon Blanc
12 ounces grapes, stemmed except for one small cluster
3/4 cup low-sodium chicken broth
1/4 cup plus 1 tablespoon chopped fresh parsley
Preparation
Season chicken generously with salt and pepper; refrigerate, covered, overnight. Arrange bread in a single layer on a rimmed baking sheet. Let dry at room temperature, uncovered, overnight.
Preheat oven to 450 degrees with a rack in center. Let chicken stand at room temperature, uncovered, 30 minutes. Transfer bread to a bowl. Heat 3 tablespoons oil in a large ovenproof skillet over medium; add onion, celery, and garlic and cook, stirring, until onion is translucent, 6 to 8 minutes. Stir in wine; cook until reduced by half, 2 to 3 minutes. Add grapes; cook, stirring, until skins begin to split, 2 to 3 minutes. Season with salt and pepper.
Transfer grape mixture to bowl with bread. Add broth and 1/4 cup parsley; toss until combined. Season with salt and pepper. Return mixture to skillet, keeping grape cluster on top; add chicken. Drizzle chicken and surface of stuffing with remaining 1 tablespoon oil. Roast until chicken is golden and a thermometer inserted into thickest parts (avoiding bones) registers 160 degrees, 40 to 45 minutes. Transfer chicken to a plate; sprinkle with remaining 1 tablespoon parsley. Return stuffing to oven; bake until top is crisp, 10 to 12 minutes more. Slice chicken and serve with stuffing.
