Yield: 8 portions

    • Ingredients
    • Dried juniper berries
      8 ea.
    • Bay leaves
      4 ea.
    • Fennel seeds
      1 tsp.
    • Black peppercorns
      ½ tsp.
    • Chicken thighs, small
      16 ea.
    • Salt
      as needed
    • Olive oil
      2 Tbsp.
    • Rosemary sprigs, 6” long
      16 ea.
    • Garlic cloves, trimmed
      16 ea.
    • Shallots, small, peeled
      16 ea.
    • Dry white wine
      1 cup
    • Picholine olives, pitted
      1 cup
    • Red grapes, clusters, small
      1 lb.
    • Thyme sprigs
      2 ea.


    1. Preheat the oven to 350°F.
    2. Combine juniper berries, bay leaves, fennel seeds, and black peppercorns in a spice grinder and grind until powdered. 
    3. Coat chicken thighs with the spice mixture and season with salt. 
    4. Heat a large cast iron pan with a little olive oil and sear the chicken, skin side down, until the skin is browned and crisp, about 5 to 8 minutes. Remove chicken from the pan. Degrease pan. 
    5. Skewer each chicken thigh with a rosemary skewer. 
    6. Add garlic and shallots to the pan and sauté over medium heat until lightly browned, about 5 minutes. 
    7. Add wine, olives, grapes, and thyme sprigs to the pan and return the chicken back to the pan. 
    8. Roast for 30 minutes at 350°F until chicken reads 165°F.