ROAST CHICKEN THIGHS WITH GRAPES AND ACORN SQUASH

If you haven't roasted grapes before, I strongly urge you to try this recipe. Roasting

the grapes bring out all of all the complex sweet and savory flavors

that will elevate whatever you are cooking them with.

Wow, does this look like Fall? The result is a deep rich and hearty

meal that comes together all in one dish.

In a large bowl mix together

2Tbs. Whole Grain Dijon Mustard

Salt & Pepper

2 Tbls. Olive Oil

Toss in 4 to 6 bone in skin on chicken thighs to the bowl. Mix

and allow chicken to marinate for about 30 minutes.

Slice up one or two acorn squash into wedges.

Grab one large leek and thinly slice it up.

Brown the chicken in a bit of olive oil on both sides for about 4 to 6 minutes.

Remove the chicken from the pan and set aside.

These drippings are "Gold".

Add the acorn squash and leeks to the pan. Toss them until coated in all the fat.

Return chicken to the pan and roast in a 400 degree oven for about 20

minutes or until chicken is cooked through and 

and the squash is fork tender,

Carefully remove the pan and nestle in the grapes onto the 

chicken thighs and squash. Continue roasting for

about 10 minutes until grapes begin to

soften and chicken reaches

165 ' F internally.

And Dinner Is Ready.

Glass of wine please!

Have a bite of some of my fall chicken because it's delicious.

Enjoy!

P.S.

I love my new Le Creuset.  It works so well for recipes like this

chicken dish and you can serve dinner right from the pot.

Pot To Table.