Ingredients

The following ingredients have 4 Servings
  • 2 1/2 lbs chicken thighs, boneless & skinless
  • 2 Tbsp unsalted butter
  • 1 tsp Herbs de Provence
  • salt
  • black pepper
  • 12 ounces (~ 3 cups) seedless purple grapes
  • 2 tsp e.v. olive oil
  • 1 tsp garlic, minced
  • 1 1/2 Tbsp balsamic vinegar
  • 1/4 tsp salt
  • 1 tsp sugar (optional - may not be needed if you’re grapes are sweet and in season)
  • 2 tsp rosemary, chopped

Instruction

  • Sprinkle sea salt, black pepper, and Herbs de Provence on both sides of each piece of chicken.
  • Bring a large pan to medium high heat and melt butter to lightly coat.  You may have to cook the chicken in batches if the pan is not large enough.  Add chicken when butter starts to lightly sizzle.  Reduce heat to medium, cover, and cook ~ 7 minutes.  
  • Turn chicken and cook an additional 7 minutes covered or until done (when internal temperature of chicken reaches 165F and juices run clear).
  • Make the glaze:  Add all glaze ingredients to a food processor or blender.  You can serve the grape glaze cold or put in a pan, bring to a boil, reduce heat to a simmer uncovered ~ 7 minutes to reduce the sauce a bit.  Add salt to taste.  Happy Eating! Beckie