Ingredients:

  • 6 bone-in, skin-on chicken thighs (1.36 kg)
  • 1 tbsp olive oil
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 2 cups unsweetened purple grape juice
  • 1/2 cup reduced-sodium chicken broth
  • 2 tbsp apple cider vinegar
  • 1 medium yellow onion, diced
  • 4 cloves garlic, smashed
  • 2 sprigs fresh rosemary
  • 1 cup red seedless grapes, halved

Instructions:

  1. Pat the 6 bone-in, skin-on chicken thighs (1.36 kg) completely dry with paper towels. Season both sides with 1 tsp kosher salt and 1/2 tsp cracked black pepper.
  2. Heat 1 tbsp olive oil in a 12-inch cast iron skillet or oven-safe braiser over medium-high heat until shimmering.
  3. Place chicken skin-side down and sear for 7–9 minutes without moving them, until the skin is a deep mahogany color and releases easily from the pan. Flip and sear for another 3 minutes, then remove chicken to a plate.
  4. Reduce heat to medium. In the remaining chicken fat, sauté the diced yellow onion until translucent, about 4 minutes.
  5. Stir in the smashed garlic and 2 sprigs of fresh rosemary, cooking for 60 seconds until fragrant.
  6. Pour in 2 cups unsweetened purple grape juice, 1/2 cup chicken broth, and 2 tbsp apple cider vinegar, scraping the bottom of the pan to release the browned bits.
  7. Return the chicken to the pan, nesting them skin-side up. Simmer gently for 30–35 minutes until the chicken is cooked through and reaches a safe internal temperature of 165°F (74°C).
  8. Stir in the halved red grapes. Increase the heat to medium-high for the final 5–7 minutes, spooning the liquid over the chicken as it reduces into a velvety, syrupy glaze that coats the back of a spoon.