2 lb boneless skinless chicken thighs (6-8 thighs). you can also use 4 large chicken breasts and cut them in half
1 medium onion, finely sliced
1/4 cup olive oil
1/2 cup white wine
4 tbsp fresh rosemary, finely chopped
2 tbsp butter, cubed
2-3 cups seedless red grapes, cut in half
1 lemon, juiced
Salt and pepper
Directions
Preheat the oven to 400°F. Rinse the chicken and pat dry with paper towels.
Heat olive oil in a Dutch oven over medium high heat. Add the diced onions when oil is hot and sauté for 4-5 minutes, or until golden. Add the wine, lemon, rosemary, and grapes and cook for another 4-5 minutes on medium heat.
Nestle chicken in mixture, place butter cubes on top of the chicken, and season with salt and pepper. Cook for another 3 minutes on the stove.
Roast the chicken in the oven for 30 minutes.
Once done, remove from the oven and serve immediately over rice, mashed potatoes, polenta, or roasted potatoes!
