Red Wine + Balsamic braised Chicken Thighs with Grapes and Burrata

Golden brown skillet chicken with a red wine and Balsamic pan sauce on a layer of golden caramelized onions, shallots and GRAPES?! oh and yes…Burrata was added because it makes everything 10X better

I decided to use grapes for this dish because the flavor of the grapes intensifies and deepens as they roast and turn add a sweet element to the dish. I know this isn’t a typical dish that most would make, but it really impressed me. It all came together in 45 minutes. so its easy enough for a weeknight meal. If you want to impress a guest, make this!

Red Wine + Balsamic braised Chicken Thighs with Grapes and Burrata

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INGREDIENTS:

• Chicken Thighs

• Red Grapes

• Balsamic Vinegar

• Red Wine

• 1 Shallot, finely diced

• 1 Onion,finely diced

• S + P

• smoked paprika

• olive oil

• Fresh Thyme

• Burrata

• Flour + Cornstarch about 1/4 cup

INSTRUCTIONS

1. Preheat the oven to 400.

2. Rub the Chicken Thighs with Olive oil then season them with S+ P and smoked paprika.

3. Heat a large ovens safe skillet over medium high heat and add a little bit of olive oil.

4. Right before you’re about to sear the chicken, coat it with a thin layer of the flour + cornstarch mixture.

5. Add the chicken to the pan and sear on both sides until golden, about 5 minutes per side then remove chicken from the pan.

6. In the same pan, add the shallots and onion and cook until fragrant, about 5 minutes. Reduce the heat to medium low and pour in the balsamic vinegar and the red wine.

7. Add the chicken back into the pan and Transfer to the oven and roast for about 15 minutes. Remove from the oven, add the grapes and coat the top of the chicken /grapes with a little bit of honey. Place it back into the oven and roast for another 15 min.

8. To serve, place the Burrata over the chicken, sprinkle pepper on top and drizzle with some olive oil. enjoy!