Juicy Vineyard Chicken: A Fun Recipe for Flavor Explorers - Beard and Bonnet

Ingredients

• 4 boneless, skinless chicken fillets (about 2 lbs or 907 g)
• ¾ lb (340 g) seedless red grapes, on the vine
• ¼ cup extra-virgin olive oil
• ¼ cup cooking sherry vinegar
• 4 tbsps cold salted butter
• 2 small shallots, thinly sliced
• 2 cloves garlic, thinly sliced
• 2 tsps honey
• 1 tsp sea salt
• ¼ tsp freshly cracked black pepper, plus more for serving
• 2 fresh thyme sprigs
• 2 tbsps minced fresh parsley
• 1 cup ricotta cheese (optional)
• Crusty bread, toasted for serving (optional)