Bart's Recipes
Preheat the oven to 200 degrees. Pat the chicken thighs bone-dry and season the skin generously with salt. Moisture on the skin evaporates first in the oven, keeping the temperature around boiling point, which leaves the skin soggy; a dry, salted skin starts browning immediately and becomes crispy.
Heat a tablespoon of olive oil in an ovenproof frying pan and place the chicken thighs skin-side down in the pan. Fry them for six to eight minutes over medium heat without moving them, until the skin is golden brown and firm. Flip them over and briefly remove them from the pan.
Cut the red onion into wedges and pluck the grapes from the vine. Add them to the pan with the remaining cooking fat, the crushed cloves of garlic, the rosemary, the thyme, the balsamic vinegar, and a tablespoon of olive oil. Place the chicken on top, skin-side up, and slide the pan into the oven for twenty-five minutes. The grapes will burst open and their juice will reduce into a syrupy gravy.
Meanwhile, cook the brown rice in plenty of salted water for twenty-five minutes until al dente. The intact bran slows down digestion, causing your blood sugar to rise much more gradually than with white rice.
Boil the green beans for five minutes until al dente and briefly sauté them with the remaining olive oil and the coarsely chopped almonds. Serve everything together with the gravy from the pan.
