Vineyard Chicken

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  Chicken Breast, Boneless Skinless(907g)

  Boneless skinless. Buy in bulk and freeze — Costco rotisserie packs work too.

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  1 teaspoon sea salt
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  Olive oil(60g)

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  Sherry, Dry(60g)
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  Shallot
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  Garlic(120g)
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  Honey(10g)
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  Thyme, Fresh
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  ¼ Teaspoon Freshly Cracked Black Pepper, Plus More For Serving
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  Grapes, Red(340g)
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  Butter(60g)
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  Parsley, Fresh(30g)
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  Bread, Crusty, White
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  Cheese, Ricotta, Whole Milk(240g)

Instructions

1. 1Preheat the oven to 375°F with a rack in the center position.
2. 2Season the chicken all over with the salt.
3. 3Heat 1½ tablespoons of the olive oil in a large ovenproof skillet over medium-high heat. Once the oil is glistening, add the chicken and cook undisturbed until golden, about 4 minutes each side.
4. 4Meanwhile in a small bowl, combine the remaining olive oil, vinegar, shallots, garlic, honey, thyme, and pepper. Pour the mixture over the chicken, turning to fully coat. Add the grapes to the skillet.
5. 5Transfer the skillet to the oven and roast until the internal temperature of the chicken reaches 165°F on an instant read thermometer, and the grapes are wilted, about 15 minutes.
6. 6Transfer the chicken to a cutting board and allow to rest for 5 minutes, then slice. Reserve the sauce in the pan. Turn on the broiler. Return the skillet to the oven and broil for 3-4 or until the grapes are slightly charred. Transfer the grapes to the cutting board with the chicken.
7. 7Stir the butter into the sauce until melted and the sauce is slightly thickened. Return the sliced chicken to the skillet and baste with the sauce. Sprinkle with parsley and additional pepper. Serve the chicken and grapes with the crusty bread if using. If using the ricotta, spread it on the crusty bread and top with grapes, before serving.