4-6 servings Ingredients
Source: On Di Stasio
1 chicken 2 kg (4 lb) cut into 8ou8 thighs with the skin *
2 medium red onions cut into large cubes
3 cups (about 1 lb.) seedless grapes, removed from their cluster and washed 1 tablespoon
chopped thyme fraisou2 c. tea herbs de Provence 2 tablespoons
tablespoon olive oil
Salt and pepper Preparation
Preheat oven to 220 ° C (425 ° F). In a large bowl, combine chicken, onions and raisins. Sprinkle with herbes de Provence. Salt and pepper generously and pour olive oil into the net. Coat the pieces by blending with mains.Sur large baking sheet 30 x 42 cm (12 X 17 inches) lined with parchment paper (do not use Pyrex), spread the raisins and diced red onion a single layer. Remove the chicken pieces through the bed of onions and raisins. Bake 50 to 60 minutes, taking care to return the pieces to 3 times during cooking. If necessary, finish cooking under the grill until chicken pieces are golden brown. Serve chicken and grapes with a side of your choice, taking care to wash it all the juices obtained .* If you use chicken thighs, then count from 40 to 50 minutes of cooking.
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