- 4 bone-in skin-on chicken thighs (I get my chicken from ButcherBox, which I highly recommend)
- salt and pepper
- 2 tablespoons olive oil
- 1 yellow onion, thinly sliced
- 2 cloves of garlic, grated or finely minced
- 2 cups white wine (or chicken stock for Whole30)
- 2 tablespoons dijon mustard
- 2 cups seedless grapes
- Preheat oven to 400 degrees with the oven rack in the middle. Heat a cast iron (or heavy bottom skillet) over medium high heat.
- Pat the chicken thighs with a paper towel to remove any moisture, this will allow 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 to the warm skillet, and season with 1/2 teaspoon salt and pepper. Cook 3-5 minutes until the onions are starting to turn translucent. Add the garlic and cook for 30 seconds until fragrant.
- Add the white wine (or chicken stock) and dijon 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 thighs.
- Braise the chicken thighs in the oven until the chicken reaches an internal temperature of 165 degrees with an instant read thermometer, about 25-30 minutes.
- Remove from the oven, and serve the chicken warm with the sauce and dairy free mashed potatoes and a roasted vegetable. Leftovers will keep in an airtight container for 5 days.