Chicken in Milk With Grapes & Thyme

Directions

1. Pat the chicken thighs dry and season well with salt and pepper. Add 1 tablespoon olive oil to a large skillet with high sides and heat on high. Add the chicken thighs, skin side down, and cook until they are well-browned and release easily from the skillet, about 6 minutes. Flip the chicken over, add the grapes, and cook until the grapes are softened slightly and browned in spots, another 3 minutes. Transfer the chicken and the grapes to a plate. Pour off all but 2 tablespoons of fat.
2. Reduce the heat to medium-high. Add the shallots and cook until translucent, about 4 minutes, stirring often. Season with salt and plenty of pepper. Add the garlic and thyme and cook 1 minute more. Add the wine and cook until reduced by half, scraping up the browned bits on the bottom of the pan.
3. Sprinkle the flour evenly over the pan and cook 1 minute. Then add the milk, and ½ cup water, a little at a time, stirring constantly. Add the mustard and season with salt and pepper. Bring the mixture up to a simmer then reduce the heat to medium low.
4. Add the chicken, skin side up, the grapes, and any accumulated juices to the skillet. Cover and cook until the chicken has cooked through and the flavors have melded, about 20 to 30 minutes. Serve with rice topped with more thyme.