8 chicken thighs
¼ cup all-purpose flour
salt and pepper
2 ¼ tsp dried thyme
6 small onions, quartered
1 cup dry white wine
In bag, shake together flour, 2tsp of the thyme and ½ tsp salt and pepper. Add chicken in batches and shake to coat.
In large skillet or Dutch oven, heat 1 tbsp extra-virgin olive oil over medium-high heat; brown chicken on both sides, adding more oil if necessary. Transfer to plate.
Drain off fat in skillet, reduce heat to medium. Cook onions, stirring occasionally and adding more oil if necessary, until golden and softened, about 5 minutes.
Return chicken to skillet; pour wine over top. Cover and simmer, turning once until juices run clear when chicken is pierced, about 20 minutes. Transfer to platter and keep warm.
Add remaining thyme and ¼ tsp each salt and pepper to pan juices; boil until thickened, about 5 minutes. Pour over chicken.
While the taste will not be exactly the same, you can replace the wine with chicken stock, sodium-reduce if possible, and a splash of vinegar to simulate the taste of grapes. Pour 1 tbsp white or red wine vinegar or cider into liquid measure;fill to 1 cup with chicken stock.