2 (6 oz each) Chicken breast halves, bone in and skin on
Generous pinches of kosher salt and fresh ground pepper
4 cups Red grapes, sliced in half
2 tsp Chopped fresh thyme (or 1 tsp of dried thyme)
1/2 Small red onion, thinly sliced
1/4 cup Vinocotto (also called saba, sapa, or mosto cotto)
2 tbsp Champagne vinegar
3/4 cup Pine nuts, toasted
1/2 cup Goat cheese, crumbled
Preheat the oven to 400ºF.
In a 10-inch sauté pan, heat 1/2 cup of the olive oil. Season the chicken with salt and pepper. Stuff the skin with goat cheese. Add the chicken breasts into the hot pan, skin-side down and sear until golden brown, 5 to 7 minutes. Place in the oven, leaving the chicken skin-side down the entire cooking time, 12-15 minutes or until a meat thermometer registers 165ºF. (This keeps the meat on the bottom from drying out).
While the chicken is cooking, toss the grapes, thyme, red onion, vinocotto, vinegar, remaining 1/4 cup olive oil, salt and pepper in a medium bowl. Remove the chicken from the oven and place on a serving plate. Spoon the salsa over the chicken and top with toasted pine nuts and goat cheese.