Braised Chicken with Roasted Grapes, Fennel and Rosemary

Instructions

1. 1

   Preheat the oven to 220°C / 425°F.

2. 2

   Pat the chicken thighs dry with paper towels. Season them on both sides with salt, black pepper, and sweet paprika.

3. 3

   In a bowl, combine the grapes, fennel, shallot, half of the garlic, 1 tablespoon olive oil, 1 tablespoon balsamic vinegar, and half of the rosemary. Set aside.

4. 4

   Heat a large oven-safe skillet over medium-high heat. Add the remaining tablespoon of olive oil and sear the chicken skin-side down for 5 to 6 minutes, until deeply golden. Turn and cook for 2 minutes on the other side.

5. 5

   Pour off excess fat if needed. Add the grape and fennel mixture to the skillet around the chicken, along with the remaining garlic and rosemary.

6. 6

   Pour the chicken broth and the remaining tablespoon of balsamic vinegar into the skillet, trying not to soak the chicken skin too much so it keeps a better texture.

7. 7

   Transfer the skillet to the oven and roast for 22 to 25 minutes at 220°C / 425°F, until the chicken is fully cooked and the grapes are tender and lightly roasted.

8. 8

   Remove the skillet from the oven and place it over medium heat. Add the butter and gently swirl the pan for 1 to 2 minutes so the sauce emulsifies and turns glossy.

9. 9

   Taste and adjust with more salt and pepper if needed. Serve the chicken hot with the braised fennel, roasted grapes, and rosemary sauce spooned over the top.