Anonymous August 18 2005

8 chicken thighs (about 3 lbs.)

1 medium onion, thinly sliced

1 clove garlic, minced

1 Tbsp. oil

1/2 tsp. cinnamon

1/2 tsp. sugar

1 1/2 cup chicken broth

1/2 cup dry white wine or water

1 cup uncooked white rice

8 oz. seedless grapes

1/4 tsp pepper

Heat oven to 375 degrees F. Remove skin and visible fat from

thighs. Heat oil in a 3 to 4 quart Dutch oven. Add onion and cook

over medium-low heat, stirring often, 3 to 4 minutes until almost

translucent. (If onion starts to stick to pot, add 1 or 2

Tablespoons water and continue to cook.) Add cinnamon,

sugar and garlic. Cook a few seconds until fragrant. Stir in broth,

wine rice, and pepper. Add chicken and bring to a simmer. Stir, cover and bake 30 to 35 minutes until almost all liquid is absorbed. Meanwhile remove grapes from stems (You will have about 1 1/3 cups)

and mince parsley. Add grapes to pot. Cover and bake 5 to

8 minutes longer until liquid is absorbed and chicken is opaque near

bone. Before serving, stir in parsley.