Chicken Thighs, Roasted Grapes & Herbs
Say goodbye to boring chicken dinner with this Cast Iron Chicken Thighs with Grapes and Herbs, perfect for feeding family and friends
- Skin on Chicken Thighs · 4
- Garlic · 8 cloves
- Herbies Herbs de Provence · 2 tablespoons
- Seedless Red Grapes · 1 pound
- Red Vermouth · 1/2 cup
- Chicken Stock · 2 cups
- Rosemary Sprig ·
- Fresh Parsley to garnish ·
Preheat the oven to 350ºF
Heat an ovenproof saute pan on a medium heat. Place the chicken thigh skin side down and season the flesh side with salt and black pepper.
Let the chicken cook until golden, and the skin has gone crispy and some of the fat has rendered out, then add the garlic cloves to the pan. Add in the grapes.
Turn the chicken skin side up, add in the herbs de Provence, pour in the vermouth and reduce 4-5 minutes. Add chicken stock and rosemary sprig and transfer to the oven to roast for 30 minutes, or until the chicken registers 165 degrees on an instant read thermometer, and the sauce is sticky and reduced.
Spoon the juices and roasted grapes over the top and garnish with the fresh parsley.