What's That Grape? Recipe

Prep chicken

Pat the chicken thighs dry with paper towels. Season both sides with kosher salt and freshly ground black pepper. Lightly dust both sides with the 2 tablespoons of all-purpose flour, shaking off excess — this aids browning and helps thicken the sauce.

Heat a large skillet (cast-iron preferred) over medium-high heat. Add 2 tablespoons olive oil and 1 tablespoon butter. When shimmering and butter has melted, place the chicken thighs skin-side down, spaced so they do not touch. Sear without moving for 6–8 minutes until skin is deep golden brown and releases easily.

Flip the thighs and reduce heat to medium. Add remaining 1 tablespoon butter and tuck in two thyme sprigs beside the chicken. Continue to cook 6–8 minutes until an instant-read thermometer inserted into the thickest part reaches 165°F (74°C). Transfer chicken to a plate and tent loosely with foil to rest.

Carefully pour off any excess fat from the pan, leaving about 1 tablespoon of fond (browned bits) in the skillet for flavor.

Add the minced shallot and garlic to the skillet over medium heat. Sauté 1–2 minutes until fragrant and softened (do not let garlic brown). Add the remaining thyme sprigs and stir briefly.

Add the halved grapes (and optional halved cherry tomatoes) to the skillet with the shallot and garlic. Sauté 2–3 minutes until grapes begin to soften and juices release, stirring to combine with the fond.

Carefully pour in 1/2 cup dry white wine to deglaze the pan, scraping up browned bits with a wooden spoon. Let the wine simmer and reduce by about half, 2–3 minutes.

Add 1/2 cup chicken stock, 1 teaspoon Dijon mustard, and 1 tablespoon lemon juice. Stir to combine and let the mixture simmer 3–4 minutes to meld flavors and slightly thicken.

Stir in 2 tablespoons heavy cream and 1 teaspoon honey (if using) to round and balance the sauce. Taste and adjust seasoning with salt and pepper to taste. Remove and discard thyme sprigs if stems are woody.

Return the rested chicken thighs, skin-side up, to the skillet nestling them among the grapes. Spoon sauce over the chicken and warm together 1–2 minutes to reheat the chicken and marry flavors. If the sauce needs a bit more thickness, simmer 1–2 minutes uncovered; if too narrow, stir a slurry of 1 teaspoon flour mixed with 1 tablespoon cold water and whisk into simmering sauce until thickened.

Finish with 2 tablespoons chopped fresh parsley sprinkled over the dish. Serve immediately over rice, buttered noodles, or roasted potatoes, spooning extra grapes and sauce over each portion.