Thyme Roasted Chicken Shallots (Print Version)

# Ingredients:

→ Chicken and seasonings

01 - 4 tablespoons butter
02 - 1 tablespoon dried thyme
03 - Kosher salt, to taste
04 - Freshly ground black pepper, to taste
05 - 6 chicken thighs, about 2-2.5 pounds

→ Sauce and accompaniments

06 - 2 tablespoons sherry vinegar
07 - 1 tablespoon honey
08 - 12 to 15 whole medium shallots, peeled and halved if large
09 - 2 cups red grapes, stems intact
10 - Kosher salt, to taste

# Instructions:

01 - Preheat the oven to 425°F (220°C). Pat the chicken thighs dry and season with dried thyme, kosher salt, and freshly ground black pepper.
02 - Heat butter in a large skillet over medium-high heat until foaming. Place chicken skin-side down and cook without moving until well browned and crispy, about 8 minutes. Reduce heat if needed to prevent excessive smoking. Flip the chicken and brown lightly on the second side, about 3 minutes. Transfer to a large plate and set aside.
03 - Stir sherry vinegar and honey into the skillet until combined. Add the shallots, season with kosher salt, and stir until the shallots are coated. Cook shallots until they begin to brown evenly, about 10 minutes, then turn off the heat.
04 - Nestle the chicken back into the skillet, pushing aside shallots to keep the chicken skin exposed. Add thyme sprigs and transfer the skillet to the oven. Roast, uncovered, for 15 minutes. Add grapes on top of the chicken and roast for an additional 15 minutes.
05 - Remove the skillet from the oven and set the chicken aside. Place the skillet on the stovetop over medium heat and reduce the pan sauce until thickened, about 8-10 minutes. Taste and season with salt and pepper as needed. Serve the chicken thighs with sauce drizzled on top, alongside caramelized shallots and roasted grapes.

# Notes:

01 - Choose organic, antibiotic-free, air-chilled, free-range chicken whenever possible for better flavor and ethical sourcing.
02 - Opt for local and organic grapes when in season. If unavailable, substitute with plums or other seasonally available fruits.
03 - Dry the chicken thoroughly with a paper towel before searing to ensure it does not stick to the pan and achieves a crispy skin.
04 - A cast iron skillet is ideal for this recipe due to its heat retention, but any oven-safe sauté pan can be used.
05 - Store leftovers in an airtight container in the refrigerator for up to 4 days.

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