Chicken with Grapes

 

So simple and can be partially made ahead.

I overdid the liquid because I was increasing the chicken...would leave liquid the same for double chicken.

Grapes Roast Chicken

Serves 4

2-4 tbsp olive oil 4 chicken thigh portions, bone in, skin on 1 large onion, sliced finely 500g red California grown grapes, broken into smaller bunches 1/3 cup stock ¼ cup red wine vinegar Small handful of fresh thyme, or 1 tsp dried Salt and black pepper to season

Preheat the oven to 200°C fan bake or roast function.

In a large oven proof pan, drizzle in some of the oil and cook the chicken thighs, skin side down, until golden.

Turn them skin side up, add the sliced onion and grapes around the chicken, squeezing some of the grapes to release their juices and leaving others whole.

Pour over the stock and vinegar, scatter over the sprigs of thyme, season with salt and pepper and drizzle over remaining olive oil.

Roast for 45-50 minutes or so, until the chicken is cooked through and the skin is golden brown. Serve immediately.