Ingredients
Method
1.Preheat oven to 200°C.
2.Combine flour and Tuscan spice blend in a bowl. Season well with salt and pepper and then coat the chicken thighs in the mixture.
3.Heat the oil in a large frying pan or skillet and cook the chicken, skin-side down, over a medium-high heat until well browned. Turn the pieces and brown on the other side. Remove to a plate and set aside.
4.Reduce the heat to low and cook the onion and garlic gently until soft. Add the wine and bring to a simmer, cooking until reduced by half. Add the chicken stock and simmer for a further 5 minutes.
5.Mix the cornflour with the cold water, and add to pan. When liquid begins to thicken, return the chicken pieces to the pan.
6.Spoon some sauce over the chicken and transfer pan to the oven. Cook for 15 minutes then add the grapes; cover with the sauce and cook for 15 minutes. Sprinkle with parsley before serving.
If you don’t have a pan that can go from the stove to oven transfer the sauce and chicken pieces to an ovenproof baking dish before placing in oven.
Note
