When fresh local cherries are in season they may be substituted for the grapes, but you should pit them before using. Serve over rice, bruscetta or small pasta.
2 lb. Seedless grapes, removed from the stem
2 T extra virgin olive oil
8 chicken thighs, substitute boneless breasts or 1 cut up frying chicken if preferred
1 sprig fresh rosemary
1 T smoked Spanish paprika
Lightly crush 1/2 of the grapes. Heat the olive oil over medium-high heat in a skillet large enough to hold all the chicken. Add the chicken and brown on all sides. Add the crushed grapes, lowering the heat to medium and saut� for about 10 minutes. Add the rosemary sprig, paprika and the remaining half of the grapes. Simmer for about 20 minutes, turning occasionally, until the chicken in cooked throughout. Discard the rosemary sprig and serve.