Roasted Chicken and Grapes

Ingredients :
Red grapes 250g, washed and stem removed ,
Olive oil 2 tbsp ,
Chicken thigh (with skin) 6 pieces (We ordered ours from FRESHPICK),
Garlic  3-4 cloves, minced ,
Rosemary a few sprigs ,
Red wine vinegar   1 tbsp,
Salt 1 tsp ,
Black pepper   1/2 tsp ,
Chilli powder  1 tsp ,
Yoghurt1 cup,
Sugar  1/2 tsp ,
Green cardamom powder   a pinch .

FOR THE PAN JUS
Vermouth   1/4 cup ,
Shallots  1 tbsp, minced  ,
Chicken stock 1/4 cup,
Butter  1 tbsp, cut into cubes ,
Parsley  2 tbsp, chopped  ,
Salt  1/2 tsp ,
Lemon juice   1 tsp.

• Preheat oven to 220°C.
• Toss the grapes with 1 teaspoon of olive oil and a pinch of salt.
• Place the chicken in a bowl, and marinate with garlic, rosemary, the remaining olive oil, red wine vinegar, salt and black pepper
• Arrange the chicken pieces skin side up in a roasting pan, and throw in the grapes. Roast chicken and grapes for 30 minutes, or until it is cooked through and the skin has turned golden.
• Using tongs, transfer chicken and 2/3 of the grapes to a plate. Place the roasting tray on the flame, on a medium heat and deglaze the pan with the vermouth.
• Cook, stirring and scraping until wine has reduced. Add the shallot and cook for a minute more. Add chicken stock, turning down heat if necessary, and reduce until the sauce has thickened. Remove from the heat and incorporate the butter, one small cube at a time, stirring between each addition.
• Taste for salt and finish with a squeeze of lemon. Stir in minced parsley and pour out into a sauce boat or bowl.
• Serve the chicken and the grapes along with pan jus.