Rosemary Butcher Box.ca Chicken Thighs with Roasted Grapes and Shallots

Name: Rosemary Butcher Box.ca Chicken Thighs with Roasted Grapes and Shallots
Prep time: 8 min
Cook time: 30 min
Yield: Serves 1
Ingredients: 4 Butcher Box.ca chicken thighs (bone in skin on); 1 tbsp good quality olive oil; 1 clove garlic, smashed; to taste salt and pepper; 3 fat shallots, sliced lengthwise; 1 tbsp balsamic vinegar (try a fruit infused vinegar for even more flavour); 1 lb seedless grapes (red or purple are best for colour), divided into small clusters; 1 tbsp fresh rosemary, chopped

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Savory Rosemary Butcher Box Chicken Thighs roasted with sweet grapes and caramelized shallots. A flavourful and aromatic dish perfect for any Canadian meal

Ingredients and Method

Ingredients

4 Butcher Box.ca chicken thighs (bone in skin on)
1 tbsp good quality olive oil
1 clove garlic, smashed
to taste salt and pepper
3 fat shallots, sliced lengthwise
1 tbsp balsamic vinegar (try a fruit infused vinegar for even more flavour)
1 lb seedless grapes (red or purple are best for colour), divided into small clusters
1 tbsp fresh rosemary, chopped

Method

Preheat oven to 400F
Heat oil in cast iron or other oven proof skillet over medium heat until shimmery. Add smashed garlic clove and swirl to season the oil.
Season the skin side of your Butcher Box.ca chicken thighs generously with salt and pepper and place skin side down in the hot skillet.
Season the side of the thighs facing up with salt and pepper, remove garlic from skillet so it doesn’t burn.
Sear skin side until crispy and golden (about 6 - 7 minutes) reducing heat to medium. Flip thighs over, place sliced shallots between thighs and drizzle with the vinegar.
Place grape clusters on top of shallot slices, in between chicken pieces. Sprinkle with rosemary and place in your preheated oven for 20 minutes or until the internal temperature of the thighs reaches 170F.
Place back on stove bring to a simmer to make sure juices are cooked. Serve over whipped potatoes (sweet potatoes add even more flavour!), drizzle any remaining sauce in your skillet over each plating.