Bake & Roast

This recipe comes from chef Kathy Gunst, one of our Chef's Table partners. This is the dish you will crave on those first cool autumnal evenings. Chicken is braised in the oven with white wine and stock and flavored with red and green grapes, leeks and red onions. The grapes become almost savory as they roast and add an unexpected dimension to the chicken. The dish can be made ahead of time and cooked at the last minute. Serve with crusty bread, rice, potatoes, or orzo.

1. Preheat oven to 350 degrees F. Place 1/3 cup flour, salt and pepper on a large plate. Dredge the chicken pieces in the seasoned flour.

2. In a large ovenproof skillet, heat the vegetable oil over high heat. Brown the chicken pieces, about 3-4 minutes per side, until golden brown. Remove to a plate.

3. Lower heat to low and add the olive oil to the skillet. Add red onion, leeks, salt and pepper and half the thyme and cook, stirring, for 5 minutes. Add 1 Tbsp. of flour and cook, stirring, for 1-2 minutes. Raise heat to high and add the wine; cook 2 minutes. Add the chicken stock and bring to a boil. Add the remaining thyme, green grapes, salt and pepper and cook on low heat for 5 minutes. Add the vinegar. Add chicken pieces skin side up to the skillet, cover loosely with foil, and place on the middle rack. Bake for 20 minutes.

4. Remove the foil and stir in the red grape halves and bake another 10-15 minutes, or until the sauce is sizzling and the chicken is cooked through. Season to taste.