One-Pan Chicken with Muscat Grapes

Serves 4-6

435

One-Pan Chicken with Muscat Grapes

Save Recipe

Print Recipe

Ingredients

• 4 chicken breasts, skin and bone on (1.4 kg/3 lb)
• 12 oz (340 g) bunch Muscat grapes, rinsed
• 1 tbsp (15 mL) olive oil
• 1 tbsp (15 mL) butter
• Salt and freshly ground black pepper to taste
• 4 sprigs fresh thyme, leaves stripped
• 2 tbsp (30 mL) honey
• 3/4 cups (175 mL) ) off-dry white wine, e.g. Riesling
• Garnish: fresh thyme sprigs and grapes on stem

Instructions

1. Position rack in centre of oven and preheat to 375F (190C).
2. Heat a heavy, oven-safe skillet over medium-high heat. When hot, add oil and butter.
3. Pat chicken dry with paper towel and season both sides with salt, pepper and thyme leaves.
4. Add chicken to pan, skin side down, and sauté 6 to 8 minutes until golden brown, turning once.
5. De-stem 1 ½ cups (375 mL) grapes and add to pan.
6. Add 4 small bunches of grapes, if desired, to garnish each serving.
7. Transfer to hot oven. Bake 25 minutes, or until juices run clear and a meat thermometer reads 160 F (71 C).
8. When cooked, return skillet to stove (use oven mitts!). Transfer chicken and grape bunches to cutting board and keep warm.
9. Stir in honey and wine and cook on medium heat, stirring, about 10 minutes or until sauce is reduced and syrupy, scraping up brown bits.
10. Serve chicken on hot plates, sliced if desired, and spoon sauce over.
11. Garnish with cooked grapes and extra fresh thyme.
12. Serve with remaining wine.