4 bone-in chicken thighs

1 teaspoon salt

1 teaspoon pepper

1 red onion, sliced

2 Tablespoons honey

Pompeian Balsamic Vinegar

1/4 cup Pompeian Mild Taste Olive Oil

1 teaspoon salt

2 cups purple grapes

1/2 cup stock


  1. Preheat oven to 375F.
  2. Season your chicken. Add Pompeian Mild Taste Olive Oil to the pan. Sear the chicken on both sides in a baste iron skillet on medium-high heat until golden.
  3. Add red onion.
  4. Combine honey, Pompeian Balsamic Vinegar and salt in a small bowl. Pour over chicken in pan.
  5. Add grapes to pan and roast chicken for 25-30 minutes or until juices run clear.
  6. If the chicken starts to stick, add 1/2 cup stock to the pan.
  7. Serve warm!