Roasted Chicken Thighs with Grapes and Burrata

Recipe: Roast Chicken Thighs with Grapes and Burrata (White Wine Reduction)

Source: SBS Food / Curtis Stone

Serves: 6
Prep Time: 10 minutes
Cook Time: 30 minutes

Ingredients

• Chicken & Grapes

  • 6 bone-in chicken thighs

  • Salt and freshly ground black pepper

  • 1½ tbsp extra-virgin olive oil

  • 4 shallots, halved

  • 1 bunch red grapes on the vine, cut into clusters

  • 5 sprigs fresh thyme

  • 1 sprig fresh rosemary

  • 1 ball burrata or fresh mozzarella

  • Flaky sea salt

  • Grilled bread, to serve

• White Wine Reduction Sauce

  • 1 cup dry white wine (or rosé)

  • 2 sprigs thyme

  • ½ cup chicken stock

  • 45 g butter

Instructions

1. Preheat Oven: Set to 200°C (400°F).

2. Season & Sear Chicken: Season thighs with salt and pepper. Heat olive oil in a heavy skillet over medium-high heat. Sear chicken for ~5 minutes per side until golden, then transfer to a baking sheet.

3. Sear Shallots: In the same skillet, place shallot halves cut-side down and cook ~3 minutes until golden.

4. Add Aromatics & Roast: Add shallots, grape clusters, thyme, and rosemary to the pan with the chicken. Roast in the oven for about 15 minutes, until chicken is cooked through.

5. Make Sauce: Combine wine and thyme in a medium pan over medium-high heat; simmer 4 minutes until reduced by half. Add chicken stock; simmer another 4 minutes until halved again. Remove from heat; whisk in butter until incorporated. Season to taste.

6. Serve: Halve the burrata and place on a serving platter. Arrange chicken, grapes, shallots, and herbs around it. Drizzle with the sauce, sprinkle with flaky sea salt, and serve with grilled bread.

Alternate Version: Thyme Roasted Chicken with Grapes, Bacon & Burrata

Source: Half Baked Harvest / Tieghan Gerard

A one-skillet version with a sweet‑tangy twist.

Highlights

• Uses boneless chicken breasts or thighs (skin on or off)

• Chicken seasoned with thyme, cayenne, salt, pepper, and lightly coated in flour

• Crispy bacon and sliced shallots in the mix

• Sauce includes balsamic vinegar, apple cider vinegar, and a touch of honey

• Roasts chicken, then adds grapes with honey drizzled on top

• Burrata added at the end, letting it melt and mingle with the juicy grapes and savory sauce

This version is ideal for when you want a flavorful one-pan meal with caramelized sweetness balanced by tang and creaminess.

Comparison Table

Serving Suggestions

• Bread: Grilled sourdough or baguette to soak up the sauce.

• Sides: Steamed greens, wild rice, or roasted potatoes for a fuller meal.

• Herb Garnish: Sprinkle fresh thyme or rosemary for aroma and color.