Vineyard Chicken Delight This flavorful twist on the classic Vineyard Chicken combines tender chicken fillets with a luscious grape and herb sauce, making it a delightful dish for any occasion. Ingredients 4 boneless, skinless chicken fillets (about 2 pounds) 1 teaspoon sea salt ¼ cup extra-virgin olive oil ¼ cup cooking sherry vinegar 2 small shallots, thinly sliced 2 cloves garlic, thinly sliced 2 teaspoons honey 2 fresh thyme sprigs ¼ teaspoon freshly cracked black pepper, plus more for serving ¾ pound seedless red grapes, on the vine 4 tablespoons cold salted butter 2 tablespoons minced fresh parsley Crusty bread, toasted for serving (optional) 1 cup ricotta cheese (optional) Method Preheat the oven to 375°F with a rack in the center position. Season the chicken all over with the salt. Heat 1½ tablespoons of the olive oil in a large ovenproof skillet over medium-high heat. Once the oil is glistening, add the chicken and cook undisturbed until golden, about 4 minutes on each side. In a small bowl, combine the remaining olive oil, vinegar, shallots, garlic, honey, thyme, and pepper. Pour this mixture over the chicken, turning to fully coat. Add the grapes to the skillet. Transfer the skillet to the oven and roast until the internal temperature of the chicken reaches 165°F on an instant-read thermometer and the grapes are wilted, about 15 minutes. Once done, transfer the chicken to a slicing board and allow it to rest for 5 minutes before slicing. Reserve the sauce in the pan and turn on the broiler. Return the skillet to the oven and broil for 3-4 minutes or until the grapes are slightly charred. Move the grapes to the slicing board with the chicken. Stir the butter into the sauce until melted and the sauce is slightly thickened. Return the sliced chicken to the skillet and baste with the sauce. Sprinkle with parsley and additional pepper. Serve the chicken and grapes with the crusty bread if desired. If using the ricotta, spread it on the crusty bread and top with grapes before serving.