Gluten-Free Serves 6

• 1 ½ lbs Chicken Breast, boneless
• 2 tsp Cumin Seeds
• 1 ½ Cups White Wine
• 4 Thyme Sprigs
• 2 Bay Leaves
• 1 ½ Cups Grapes Red
• 2 Garlic Cloves Minced
• 1 Yellow Onion Minced
• 2 Jalapeños Minced
• 1 ½ Cups Apple Cider
• ½ Cup Apple Cider Vinegar
• 1 Apple Sliced
• ¼ Cup Extra Virgin Olive Oil
• 1 Pear Sliced
• Salt & Pepper to taste

Directions:

Preheat oven to 400 degrees F. In a large dutch oven heat oil. Season chicken with salt and pepper. Sear chicken on all sides until golden brown, about 3-5 minutes per side. Remove from pan. In the same pan add onion, garlic, and cumin. Stir occasionally for about 8-10 minutes. Slowly add cider, vinegar, and wine. Bring to a boil on high heat and lower to a simmer. Place chicken back into the pan skin side up, most will be submerged. Add the jalapeno, bay leaves, and thyme. Sprinkle the apples and pears around the chicken. Add salt and pepper to taste. Transfer into the oven and roast for 15 minutes. Remove from oven, add grapes and return to oven for another 10-15 minutes or until chicken has been cooked through. Let rest for 5 minutes and enjoy!