Roast chicken with grapes

Preheat the oven to 180°C, gas mark 4. Heat the oil in a large ovenproof frying pan or ameproof casserole dish over a high heat. Season the chicken thighs and add to the pan skin-side down; cook for 6-8 minutes until golden. Turn and cook for another 3-4 minutes. Lift out of the pan, leaving the oil and fat behind.

Return the pan to a medium heat and add the shallots, garlic, thyme and a pinch of salt. Fry, stirring regularly, for 3-4 minutes. Add the wine and bubble for 2-3 minutes until reduced by ½.

Return the chicken to the pan skin-side up and nestle in the grapes. Transfer the pan to the oven and roast for 30-35 minutes or until the chicken is cooked through, the juices run clear and no pink meat remains.

Rest for 5 minutes while you heat the couscous according to pack instructions. Lift the chicken and grapes from the pan (discard the thyme stalks) and stir the couscous through the juices. Serve the couscous topped with the chicken and grapes.