Grape & Tomato Braised Chicken with Herbs

French country cooks have long braised chicken with sweet grapes for a gentle sweet-savory balance. Here bone-in thighs simmer with ripe tomatoes, white wine, and thyme until the sauce turns glossy and comforting.

Serves 4 · 15 min prep · 45 min cook

Estimate for one serving

• 480 cal
• 36g protein
• 18g carbs
• 28g fat
• 3g fiber

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Ingredients

• 4 large (about 2 1/2 lb) bone-in skin-on chicken thighs
• 2 tsp kosher salt
• 1 tsp black pepper
• 2 tbsp olive oil
• 1 large sliced yellow onion
• 4 smashed garlic cloves
• 2 cups seedless red grapes
• 2 cups halved or chunked ripe late tomatoes
• 1/2 cup dry white wine
• 3/4 cup chicken broth
• 6 fresh thyme sprigs
• 1 fresh rosemary sprig
• 1 bay leaf
• 1 tbsp unsalted butter
• 1/4 cup torn fresh basil
• for serving crusty bread or cooked couscous

Instructions

1. 1Pat the chicken thighs dry and season all over with salt and pepper. Let them rest 10 minutes so the seasoning sinks in.
2. 2Heat olive oil in a wide Dutch oven or deep 12-inch skillet over medium-high heat. Place the thighs skin-side down and sear 6 to 8 minutes without moving until the skin is deep golden and crisp.
3. 3Flip and brown the second side 3 minutes, then transfer the chicken to a plate. Pour off all but a thin film of fat from the pot.
4. 4Add the sliced onion and cook 5 minutes until softened and lightly browned at the edges. Stir in the smashed garlic for 30 seconds.
5. 5Tip in the grapes and tomatoes and cook 3 to 4 minutes, stirring gently, until the skins blister and some juices release.
6. 6Pour in the white wine and scrape the fond from the bottom of the pot. Let it bubble hard for 2 minutes to cook off the sharp alcohol smell.
7. 7Add the chicken broth, thyme sprigs, rosemary, and bay leaf. Nestle the chicken back in skin-side up so the skin stays above the liquid.
8. 8Bring to a lively simmer, then reduce heat to medium-low, cover partially, and braise 22 to 28 minutes until the chicken is cooked through and the grapes have collapsed into a glossy sauce.
9. 9Transfer the chicken to a warm platter. Discard the herb stems and bay leaf. Swirl the butter into the sauce and simmer uncovered 2 to 3 minutes to thicken slightly.
10. 10Taste the sauce, adjust salt, then spoon the grape-tomato braise over the chicken. Finish with torn basil and serve with crusty bread or couscous to catch every drop.