|4||Foster Farms fresh chicken thighs, bone-in and skin-on|
|3||Yukon gold potatoes, cut into bite-sized chunks|
|1 tsps||salt, divided|
|1½ tsps||freshly ground black pepper, divided|
|1||Walla Walla sweet onion, cut into rings|
|2 tbsps||vegetable oil, divided|
|4 stalks||celery, chopped|
|10||sprigs thyme (6 whole sprigs plus 4 sprigs with leaves only)|
|1||dried bay leaf|
|2 cups||chicken stock, divided|
|2½ cups||red seedless grapes|
|2 cups||wild mushrooms, chopped|
|1 tsp||smoked paprika|
|1 tsp||apple cider|
|¼ cup||hazelnuts, toasted and chopped|
1. Preheat oven to 375°F.
2. Place potato pieces in small bowl; sprinkle with 1/2 teaspoon salt and 1/2 teaspoon pepper. In separate bowl, toss onion rings gently with 1 teaspoon vegetable oil, 1/2 teaspoon salt and 1/2 teaspoon pepper.
3. Arrange potato pieces and onion rings on baking sheet. Place in oven and cook until softened to centers, about 20 to 25 minutes. Remove from oven and set aside.
4. In Dutch oven over medium high heat, add 1 tablespoon vegetable oil to warmed pot. Place chicken thighs, skin-side down, in pot. Cook until browned; turn and continue cooking until browned on other side, about 3 minutes per side. Remove chicken from heat and set aside.
5. Lower heat to medium. Add fennel, celery, whole thyme sprigs and bay leaf to pot. Sauté vegetables about 3 minutes, until lightly browned. Pour 1/2 cup chicken stock into pan and stir to deglaze. Return chicken to pot, skin-side up, and add remaining chicken stock. Bring to a simmer. Cover pot with lid and place in oven; cook 15 to 20 minutes or until chicken is completely cooked.
6. While chicken is cooking, place grapes in medium bowl. Toss with 1 teaspoon vegetable oil and 1/2 teaspoon salt and 1/2 teaspoon pepper. Arrange grapes on baking sheet, place in hot oven with chicken and cook until grapes begin to burst, about 8 to 10 minutes.
7. When chicken is done, remove pot from oven. Remove chicken to plate and keep warm. Strain braising liquid into medium saucepan. Place on stove over high heat and boil to reduce to about 3/4 of a cup of liquid, about 15 minutes.
8. While liquid is boiling, add remaining vegetable oil to medium skillet; warm over medium heat. Place mushrooms in pan and sauté until wilted, about 6 minutes. Remove from heat. Add reduced braising liquid to mushrooms in pan along with smoked paprika. In small bowl, stir together cornstarch and water; add this mixture to pan and stir well. Allow sauce to continue cooking until it thickens, about 6 minutes. Season sauce with remaining salt.
9. In large serving bowl, combine roasted potatoes, onions, grapes, thyme leaves and apple cider vinegar. Stir gently. Arrange chicken thighs on top. Cover with mushroom sauce. Garnish with chopped hazelnuts.
COOK TO A SAFE INTERNAL TEMPERATURE OF AT LEAST 165°F. ALWAYS use a meat thermometer to determine the temperature. Do not rely solely on suggested cooking times. Cooking appliances vary in temperature and cooking times are a GUIDE ONLY.