Signora da Vinci Chicken
Ingredients
Chicken Thighs
- 6 chicken thighs (can be bone-in, skin-on, or boneless & skinless - just account for more cooking time with bone-in.)
- 3 tbsp. olive oil (or avocado oil)
- 1/2 tsp. salt
- 1/2 tsp. black pepper
Red Grape & Kalamata Compote
- 1 1/2 cups seedless red grapes, cut in half
- 1 1/2 cups Kalamata olives, pitted and cut in half
- 3 tbsp. extra-virgin olive oil
- 3 tbsp. balsamic vinegar
- 1 tbsp. fresh thyme (or 1 tsp. dried thyme)
Instructions
- Preheat oven to 350 F.Toss all of the compote ingredients together in a small bowl. Pour into an oiled or sprayed 2 ½-quart casserole dish. Place in the oven for about 25 minutes to start baking while you brown the chicken.
- Meanwhile, season chicken with salt and pepper. Heat olive oil in a large skillet. Brown chicken over medium high heat, until browned on both sides.
- Remove chicken from skillet and add to the casserole dish with the compote, keeping the skin side up. Spoon some of the compote over the top of the chicken.
- Bake for about 45 minutes, or until chicken is tender and cooked completely through. (The baking time with vary depending upon whether you use bone-in or boneless, chicken thighs or chicken breasts.)
- Increase oven temp to 425℉ for the last 10 minutes of cooking to create a beautifully brown skin on the chicken.
- Serve chicken with rice and spoon compote over both, being sure to get lots of olives and grapes on each serving.
Notes
By the way, if you haven’t read this book, it is very entertaining and thought-provoking! I absolutely loved it and felt that I was transported back to the Renaissance the whole time I was reading it!
For more information on the novel, La Signora Da Vinci, please visit:
https://historicalnovelsociety.org/reviews/signora-da-vinci/