Pan Roasted Chicken and Grapes

Preheat the oven to 400°F (204°C). Spray a mini muffin pan with nonstick spray.

For the cranberry brie bites: On a floured surface, roll the puff pastry into a rectangle and cut into 2 x 2-inch squares. (2 per portion). Press each square into the muffin pan wells, letting edges stick up slightly. Add a piece of brie into each pastry square. Top each with 1 tsp cranberry sauce.

Bake for 15 minutes or until golden and bubbly. Let cool for 5 minutes, then remove from the pan and sprinkle with chopped pistachios.

For the Chicken: Preheat the oven to 400°F (204°C) if needed. In an oven-safe skillet, heat olive oil over medium heat and add smashed garlic to infuse the oil.

Season chicken thighs with salt and black pepper. Place skin side down into skillet. Remove garlic once fragrant.

Sear the chicken for 6–7 minutes until the skin is golden and crispy. Lower heat if needed.

Flip chicken, scatter sliced shallots around, and drizzle with vinegar. Nestle grapes over and around the chicken. Sprinkle with rosemary.

Transfer the skillet to the oven. Roast for 20 minutes or until internal temperature reaches 160°F (71°C). Set aside.

For the Green Beans: Boil salted water. Blanch green beans for 2–3 minutes until bright green. Drain and set aside.

In a skillet, heat olive oil over medium heat. Add garlic and sauté for 1 minute until fragrant.

Add blanched green beans and sauté for 2–3 minutes, tossing until tender-crisp. Season with salt and pepper.

Serve the chicken with grapes and sauce, green beans, cranberry brie bites, and a glass of pinot noir.