Thaw the puff pastry according to the package directions.

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

For the cranberry brie bites: Place the brie cheese in the freezer for 20 minutes until firm.

On a floured surface, roll the puff pastry into a rectangle and cut into 2 x 2 inch squares (3 per portion).

Press the pastry squares into each muffin well, letting the edges stick up slightly.

Place 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 in the pan, then remove and sprinkle with chopped pistachios.

For the pan-roasted chicken: Preheat the oven again to 400°F (204°C) if needed.

In an oven-safe skillet, heat olive oil over medium-high heat and add smashed garlic to season the oil.

Season chicken thighs with salt and pepper on both sides. Place skin side down in the skillet. Remove garlic once fragrant.

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

Flip the chicken and scatter sliced shallots around it. Drizzle with vinegar.

Nestle grape clusters around and over the chicken, then sprinkle with chopped rosemary.

Transfer the skillet to the oven and roast for 20 minutes or until the internal temperature reaches 170°F (77°C).

Once done, bring the skillet back to the stove and simmer briefly to finish the pan sauce. Spoon sauce over the chicken.

For the green beans: Boil salted water and blanch 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 the blanched green beans and sauté for 2–3 minutes, tossing until tender-crisp.

Season to taste with salt and pepper. Remove from heat.

Serve chicken with grapes, green beans, cranberry brie bites, and pinot noir.