INGREDIENTS
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2 pounds skin-on, bone-in chicken breasts
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1/2 teaspoon five-spice powder or 1/4 teaspoon ground cinnamon
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Fine sea salt, freshly ground black pepper
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2 teaspoons olive oil
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6 shallots, quartered
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6 sprigs thyme
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1 large bunch red grapes on the stem (about 12 ounces)
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1 tablespoon white wine vinegar