Braised Chicken with Red Grapes and Thyme

 

Braised chicken with Provencal fresh herbs and in season red grapes is the perfect dish to start off Autumn with. It’s a simple one-pot dish that tastes fantastic served with crispy roasted potatoes.

 

INGREDIENTS

  • 460g seedless red grapes

  • 4 chicken thighs

  • 1 spanish onion, finely diced

  • 2 garlic cloves, crushed

  • ½ cup chicken stock

  • ½ cup dry white wine

  • 1 tsp fresh thyme leaves

  • 1 tsp fresh oregano leaves

  • 2 sprigs rosemary

  • olive oil for cooking

  • sea salt

METHOD

  1. Pre-heat the oven to 180C.

  2. In a heavy based ovenproof skillet (cast iron is preferred), add a good drizzle of olive oil and place on medium heat. Once the pan has heated up, add the chicken thighs to brown on each side for a few minutes. Remove them from pan once they develop a nice, golden colour and place in a bowl to set aside.

  3. Add the diced red onion along with the crushed garlic, add a little more oil if needed to the same skillet, no need to clean. Sauté until the onions become transparent. Add the fresh herbs and stir through.

  4. Add the chicken stock and white wine; scrape the bottom of the skillet to remove the buildup on the base of the pan. Allow to simmer down until the liquid reduces by a third.

  5. Add half of the loose grapes, stems removed, and stir to combine. Add the chicken thighs back into the sauce by pressing them in slightly. Place the skillet into the oven to bake for 20 minutes.

  6. After the dish has been baking for 20 minutes, add the remaining grapes, left in little bunches, over the top of the chicken, and place the skillet back in the oven for a further 15-20 minutes or until the chicken is tender and the grapes start to split.

  7. Serve with crispy baked potatoes or simple steamed vegetables.

Serves: 2

Prep/Cook time: 1 hour

Recipe, styling and photography by Bonnie Coumbe. Visit her site here & Instagram here.