You may also like
Categories:Viewed: 81 - Published at: a year ago
Ingredients
- 4 Chicken Thighs, bone-in, skin-on, patted dry
- 1 tablespoon Olive Oil
- 1 cup Pearl Onions (frozen are preferred, unless you have mega patience for peeling tiny onions!)
- 1/2 pound Red Grapes, divided in 4 small bunches
- 2 Cloves of Garlic, minced
- 1 sprig Rosemary
- 1 cup Dry White Wine
- 2 cups Chicken Stock
- 1 tablespoon Butter
Method
- Preheat oven to 400°. Season chicken on both sides with salt and pepper.
- Heat olive oil in a heavy, oven-safe skillet (I use cast iron) over medium-high heat. Place chicken, skin side down in the hot pan and sear until the skin is dark, golden, and crisp, about 8 minutes. Flip and cook on the other side for about 5 minutes. Transfer to plate.
- Pour off all but a thin coating of fat from the pan. Add the pearl onions and saute over medium-low heat until lightly golden and caramelized, about 10 minutes. Add garlic, rosemary, and grapes. Season and saute briefly, until garlic becomes fragrant, about 2 minutes. Add the wine, increase the heat, bring to a boil, then reduce to a simmer. Scrape up all of the brown bits on the bottom of the pan as you do this. Return the chicken to the pan, skin side up, and add chicken stock to just cover the meat, leaving the skin exposed. Bring to a simmer and transfer to the oven. Braise for 30 minutes, until chicken is very tender.
- Remove chicken from pan, place on a plate, and tent with foil. Return the pan to the stove and boil until the pan juices have reduced by half. Remove rosemary stem. Turn off the heat, check seasoning, and whisk in the butter. Divide chicken, onions, and grape bunches between 2 plates and spoon sauce around the plate.
