Chicken Thighs with Roasted Grapes and Herbs

3 days ago

2 min read

Prep Time: 20 mins	Cooking Time: 40 mins
Total Time: 1 hr	Serves: 4

Cooking grapes may be less familiar than serving them fresh, but the technique has long had a place in European cooking, where fruit is frequently paired with roasted meats and poultry. Once exposed to high heat, grapes soften and concentrate, taking on a deeper sweetness and releasing their juices into the pan. Their natural acidity and fruitiness make them particularly well suited to the richness of chicken thighs.

Here, the chicken is first seared until the skin is beautifully browned, then roasted with red grapes, rosemary, and thyme. Wine and chicken broth mingle with the rendered juices to create a simple pan sauce while everything finishes together in the oven. It’s a rustic, spectacular supper that requires surprisingly little preparation, yet is elegant enough to bring straight to the table for company.

Ingredients

• 8 bone-in, skin-on chicken thighs

• 1½ teaspoons kosher salt

• ½ teaspoon freshly ground black pepper

• 2 tablespoons olive oil

• 2 shallots, thinly sliced

• 4 cloves garlic, lightly crushed

• 4 cups red seedless grapes

• 2 tablespoons chopped fresh rosemary

• 1 tablespoon chopped fresh thyme

• ¾ cup dry red wine

• ½ cup chicken broth

• 2 tablespoons unsalted butter

Instructions

Prepare the Chicken

Preheat the oven to 425°F (220°C). Pat the chicken dry with paper towels. Season all over with the salt and pepper.

Sear the Chicken

Heat the olive oil in a large oven-safe skillet over medium-high heat. Place the chicken skin-side down in the skillet. Cook for 6–8 minutes, or until the skin is deep golden brown and crisp. Transfer the chicken to a plate.

Build the Dish

Reduce the heat to medium. Add the shallots and garlic to the skillet and cook for 2 minutes, stirring occasionally.
Add the grapes, rosemary, and thyme. Cook for 2 minutes more, allowing the herbs to become fragrant.
Pour in the red wine and chicken broth, scraping up any browned bits from the bottom of the skillet. Bring the mixture to a gentle simmer.

Roast

Return the chicken to the skillet, skin-side up. Transfer the skillet to the oven. Roast for 25–30 minutes, or until the chicken reaches 175°F (79°C) and the grapes have softened and begun to burst.

Finish the Sauce

Transfer the chicken to a serving platter and tent loosely with foil. Place the skillet over medium heat. Simmer the sauce for 2–3 minutes to concentrate the flavors slightly. Remove from the heat and whisk in the butter until melted and glossy.