Directions

1. Preheat the oven to 350F. Heat an oven proof frying pan on the stove on high heat. Rub the chicken all over with 1/2 tablespoon of olive oil, season with sea salt and black pepper and place skin side down in the pan. Fry for a couple of minutes until golden, then lightly squash the unpeeled garlic cloves with by pressing down with the heel of your hand or the flat edge of a knife, and add to the pan. Add the grapes.
2. Turn the chicken skin side up, pour in the vermouth, and transfer to the oven to roast for 40 minutes, or until the chicken is golden and tender, and the sauce is sticky and reduced. Add a splash of water to the pan and give it a gently shimmy to pick up all the sticky bits. Add the tarragon or thyme leave and serve.