Chicken Thighs with Roasted Grape Red Wine Sauce | Dash of Savory

Chicken Thighs with Roasted Grape Red Wine Sauce

Chicken Thighs with Roasted Grape Red Wine Sauce

Chicken Thighs with Roasted Grape Red Wine Sauce is absolutely savory and delicious. Such a restaurant quality meal that won’t break the bank and is ready to your table in under a hour. I love dishes that look like this that have minimal ingredients.

This is such a show stopper and the roasted grapes are so surprising. Surprisingly good. They are such a revelation and have this savory sweet thing going on. Add thyme and garlic for deliciously savory aromatics in the sauce.

Serve with a simple arugula salad and garlic mashed potatoes for a whole and delicious meal.

Wine Pairing Recommendation: I always say pair with what you’re cooking with and in my case I added a Cotes Du Rhone to this dish so naturally I’ll be drinking that.

Chicken Thighs with Roasted Grape Red Wine Sauce

19 February, 2013
: 4
: 5 min
: 30 min
: 35 min
: Easy

Serve on top of garlic mashed potatoes with an arugula salad.


  • 1-1/2 cups Red Grapes, stems removed
  • 4 stems Fresh Thyme
  • 4 cloves Garlic, smashed and skins removed
  • 4 whole Chicken Thighs
  • 1 teaspoon Kosher Salt and Ground Black Pepper
  • 2 tablespoons Olive Oil, plus more for drizzling
  • 1/2 cup Red Wine
  • 1/2 cup Chicken Stock
  • 1 teaspoon Cornstarch. 1 tablespoon Butter
  • Kosher Salt and Ground Black Pepper, to season
  • Step 1 Preheat your oven to 400 degrees F.
  • Step 2 In a baking dish add the grapes, thyme, and garlic. Drizzle with olive oil and season with kosher salt and ground black pepper. Roast in the preheated oven for 15 minutes. Remove. Meanwhile in a large cast iron heat 2 tablespoons of olive oil over medium high heat. Add chicken thighs skin side down and sear the skin until golden brown, about 5 minutes. Turn and cook the other side for an additional 3 minutes. Transfer the seared chicken to the roasted grape pan and back in the oven to finish cooking the chicken, about 7-10 minutes until the internal temperature is 165 degrees.
  • Step 3 In the same cast iron pan that you seared the chicken, add the wine and deglaze pan, reduce by half. Whisk together the chicken stock and cornstarch and add it to the pan. Turn heat down and simmer until slightly thickened. Stir in butter. The sauce should look shiny and slightly thickened.
  • Step 4 Remove the cooked chicken and grapes from the oven. Place the chicken thighs on a serving dish and add the roasted grapes and garlic to the sauce {I like serving the whole roasted garlic cloves with this dish but you could smash the garlic with a fork into the sauce}, discard thyme stems. Stir to combine and season sauce with a pinch of kosher salt and ground black pepper pepper.
  • Step 5 Spoon the sauce over the chicken thighs and serve. Enjoy!

Chicken Thighs with Roasted Grape Red Wine Sauce

Savor and Enjoy!

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