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1
Heat the oil in a 7 to 8 quart enameled Dutch Oven over medium-high heat.
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2
Season the chicken generously with salt.
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3
Working in batches so as not to crowd the pan, sear the chicken, turning once, until golden-brown -- 10 to 12 minutes per batch.
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4
Transfer the chicken to a large bowl.
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5
When all the chicken is browned, pour off all but 2 tablespoons of fat.
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6
Add the grapes and cook until just tender, about 3 minutes.
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7
With a slotted spoon, transfer the grapes to a small bowl.
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8
Reduce the heat to medium and add the onions and a pinch of salt to the pan.
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9
Cook, stirring frequently, until tender -- about 7 minutes.
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10
Add the garlic and cook, stirring, to soften -- 1 to 2 minutes.
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11
Pour in the wine and simmer, stirring up the browned bits on the bottom of the pan, until the wine reduces by almost half -- about 5 minutes.
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12
Return the chicken to the pan, along with any accumulated juices.
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13
Add the broth and sprinkle with thyme.
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14
Bring to a simmer, reduce the heat to medium low, cover and cook until the chicken is very tender, about 25 minutes.
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15
Transfer the chicken to a bowl.
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16
Raise the heat to medium-high and boil and liquid until reduced to about 2 1/2 cups, about 12 minutes.
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17
In a small bowl, whisk the cream with the cornstarch, then whisk the cream mixture into the sauce.
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18
Cook, whisking constantly, until the sauce simmers and thickens to the consistency of heavy cream, 1 to 2 minutes.
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19
Season to taste with salt and pepper.
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20
Return the chicken to the pan.
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21
Simmer gently over medium-low heat until the chicken is heated through.
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22
Stir in the reserved grapes.
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23
The chicken skin will be soft -- remove it prior to serving, if desired.
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24
Make Ahead: This dish can be prepared 2 days ahead: cool, cover and refrigerate the chicken and grapes separately.
