Ingredients

• 2 pounds bone-in, skin-on chicken parts
• Kosher salt
• 1 teaspoon whole coriander seeds
• 1/2 cup finely chopped shallot
• 1 cup halved seedless red grapes
• 1 teaspoon brown mustard seeds
• 1 cup chicken broth
• 3 tablespoons Dijon mustard
• 1 tablespoon fresh thyme leaves

Directions

1. Season the chicken pieces aggressively with Kosher salt and refrigerate, uncovered, overnight. Remove from the refrigerator and allow them to come to room temperature.

2. Preheat oven to 450

3. Toast the coriander seeds in a dry skillet for a few minutes until fragrant. Remove and crush in a mortar and pestle

4. Arrange the chicken in a cast iron skillet or other ovenproof pan. Place in the oven and roast for approximately 25-30 minutes or until the chicken reaches an internal temperature of 165 (remembering that the chicken will continue to cook as it rests).

5. Remove the chicken to a platter and tent loosely with foil.

6. Pour off all but about 2 teaspoons of the fat from the pan, then add the shallots and grapes. (Note: if you aren’t using particularly fatty pieces of chicken, you may need to add a little olive or vegetable oil instead.) Cook over medium heat until the shallot is softened, stirring occasionally.

7. Add the crushed coriander seeds and the mustard seeds to the pan, then add the broth. Whisk in the Dijon until it is incorporated, then cook until the sauce is reduced by half. Taste and adjust salt if necessary.

8. Stir in the fresh thyme leaves, move the chicken pieces to individual plates or a serving platter, then spoon the sauce over the chicken pieces.

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