Pan-roasted Chicken with Grapes

Divide whole organic chicken into 8 pieces (or request divided chicken from your butcher - if purchasing from your supermarket, entire chicken should be about 8 pieces total).  

Place the onions in a large soup pot big enough to comfortably fit all the pieces of the chicken, with a few soup spoons of olive oil.  Let sauté until soft but not dark in color.  On medium heat, add the chicken pieces and let brown evenly on all sides.

Add red wine and let evaporate on high heat.  Lower heat to medium, and if you find that the chicken is sticking, add some hot water or broth to keep the chicken moist.  Cook uncovered for about 20 minutes.

Using wine grapes (or other small, flavorful grape varieties), add grapes to chicken, let cook.  On medium heat, cook for about 1 hour longer, so chicken is done and sauce has formed and is dense.

Plate onto individual serving dishes and serve warm.  Excellent when paired with salty aged Pecorino and mixed greens.