Pan-Roasted Chicken and Grapes

Prep Time 20

Cook Time 35

Servings

Calories 1434kcal

2 TBSP Extra virgin olive oil
2 cloves Garlic smashed
4 Chicken thighs skin-on bone-in skin-on, bone-in
Salt to taste
Black pepper to taste
2 Shallots sliced lengthwise
½ TBSP Balsamic vinegar or sherry vinegar, apple cider vinegar, or any flavorful complementary vinegar
½ lb Grapes divided into small clusters
½ TBSP Fresh rosemary chopped

Thaw the puff pastry according to the package directions.
Place the brie cheese in the freezer for 20 minutes or until firm to the touch.
Preheat your oven to 400°F (200°C). Spray a mini muffin pan with nonstick cooking spray.
On a well-floured surface, roll the puff pastry into a rectangle. Cut the pastry into squares about 2 x 2 inches. (3 squares per portion).
Press the pastry squares into each well of the muffin pan, letting the excess stick up over the edges. Place a piece of brie into the center of each pastry square. Top each with about 1 tsp of cranberry sauce.
Bake for 15 minutes or until the puff pastry is golden brown on the edges and the cheese is bubbly. Let the bites cool in the pan for 5 minutes, then remove them from the pan. Sprinkle with chopped pistachios.

Heat the Extra virgin olive oil in an oven-proof skillet over medium-high heat. Add the smashed garlic cloves and swirl them to season the oil.
Season the skin side of the chicken thighs generously with salt and pepper. Place them skin side down in the hot skillet. Season the other side of the chicken with salt and pepper as well. Remove the garlic cloves.
Sear the skin side of the chicken until it becomes golden and crispy, which should take about 6-7 minutes. Reduce the heat to medium if needed to avoid burning.
Flip the chicken thighs and place the sliced shallots between them. Drizzle with balsamic vinegar.
Top the chicken and shallots with the grape clusters, nestling them between and around the chicken pieces. Sprinkle with chopped rosemary.
Transfer the skillet to the preheated oven and roast for approximately 10 to 15 minutes or until the internal temperature of the chicken reaches 160°F (71°C). Set the pan aside.

Bring a pot of salted water to a boil. Add the green beans and blanch them for 2-3 minutes until they are bright green and slightly tender. Drain and set aside.
In a large skillet, heat the Extra virgin olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant but not browned.
Add the blanched green beans to the skillet. Sauté for another 2-3 minutes, tossing occasionally, until the beans are tender-crisp.
Season the green beans with salt and pepper to taste. Remove from heat.
Serve the chicken and grapes with some of the pan jus, green beans, cranberry brie bites, and sauvignon blanc.