Spezzatino all'uva (grape stew)

Ingredients

• 4 bone-in chicken thighs, skin removed
• 2 tbsp olive oil
• 1 garlic bulb, cloves crushed but not peeled
• 3 echalion shallots, quartered
• 250 ml dry white wine
• 250 ml chicken stock, made using 1 stock cube*
• 300 g black seedless grapes, picked
• large handful of tarragon, chopped
• sherry vinegar, to taste

Instructions

1. 1

   Using a meat cleaver or a heavy sharp knife, cut the thighs into chunky pieces, leaving the bone in and discarding any broken shards. Season well with salt.

2. 2

   In a deep sauté pan with a lid, heat the oil over a medium-high heat. Add the chicken and garlic. Cook, stirring often, until golden, about 10 minutes. Use a slotted spoon to remove the chicken and garlic and transfer to a plate. Add the shallots to the pan and sauté for 3-4 minutes, until beginning to soften.

3. 3

   Add the white wine and briefly deglaze the pan before adding the stock. Bring to the boil, then reduce the heat and add the chicken and garlic back to the pan with any juices. Cover, reduce the heat to low and simmer for 25 minutes. Uncover, adding a splash of water if the sauce seems too thick or is a little dry, then add the grapes; cover and simmer for 5 minutes.

4. 4

   Stir in most of the tarragon and simmer for a few minutes or until the grapes have softened. Add a splash or two of vinegar to taste, top with the remaining tarragon and serve with polenta, if liked. *Use gluten-free stock, if required.