Crispy chicken thighs with balsamic roasted grapes, shallot and vermouth

The way my house smelled whilst cooking this was enough to make it again, although the level of ease in which this is made combined with the flavours is enough, too.

Ingredients:

3-4 chicken thighs

heavy pinch of salt

splash of oil

1/4 cup red seedless grapes

55 ml vermouth, bianco

30 ml balsamic vinegar

3 shallots, halved

3 garlic cloves, whole

few sprigs of rosemary

Method:

Salt chicken thighs generously and leave out in room temperature while you prepare the rest of the ingredients.

Peel, slice and halve the shallots. Peel the garlic cloves and leave them whole. Wash the grapes, leaving them whole.

Preheat the oven to 225C/430F fan forced.

Preheat a cast iron skillet on medium-low heat. Smear a lightly oiled paper towel all over the skillet, just coating the skillet lightly in oil. Discard the paper towel.

Once hot, add chicken thighs and a weighted press. Set a timer for 10 mins. Once 10 mins is up, flip the chicken thighs and put the press back on. Set a timer for 2 mins. Once the timer goes off, remove the chicken and set on a plate.

Leave the skillet over the heat and add the shallots (flat side down), garlic and rosemary. Leave to brown for 3-5 mins without stirring it.

Deglaze the pan with vermouth and balsamic vinegar. Add chicken thighs back in and top with grapes. Roast in the oven for 20-25 mins at 225C/430F fan forced.

Remove from the oven and allow to cool slightly. Serve and enjoy.