Serves 2-4
Ingredients:
- 4 bone-in skin-on chicken drumsticks
- Salt and pepper
- 2 tablespoons olive oil
- 1 onion, thinly sliced
- 1 bell pepper, thinly sliced
- 1 cup chicken stock
- 2 tablespoons Dijon mustard
- 2 cups seedless grapes
- 1 tablespoon cornstarch, dissolved in cold water
Preheat oven to 400 degrees F with the oven rack in the middle. Heat a cast iron (or heavy bottom skillet) over medium high heat.
Pat the chicken drumsticks dry with a paper towel to remove any moisture, allowing them to get a crispy, golden skin. Season both sides of the chicken generously with salt and pepper.
When the skillet is hot, add the olive oil and the chicken thighs skin side DOWN. Cook for 3-5 minutes until the skin is crispy, golden brown. Remove the chicken from the skillet and transfer to a plate skin side UP.
Add the sliced onion and pepper to the warm skillet, and season with 1/2 teaspoon salt and pepper. Cook 3-5 minutes until the vegetables are starting to soften.
Add the chicken stock and mustard. Stir to combine, and scrape up any brown bits on the bottom of the pan.
Add the chicken back in to the skillet skin side UP (so it stays crispy), then add in the grapes around the chicken.
Braise the chicken in the oven until the chicken reaches an internal temperature of 165 degrees with an instant read thermometer, about 15-20 minutes.
Remove from the oven and take the chicken out of the skillet.
Add the cornstarch slurry to the sauce and heat it over medium heat until a boil is reached and it begins to thicken.
Put the chicken back into the skillet to warm through, then serve. read more words!
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