2 lbs. chicken breasts
1 lb. chicken thighs
2 chicken bouillion cubes
2 cups boiling water
2 tablespoon instant minced onion
1 teaspoon salt
1/8 teaspoon black pepper
1/2 teaspoon thyme
2 tablespoon cornstarch
2 tablespoon water
1-1/2 cups seedless green grapes
Preheat oven to 350 deg. F. Wash chicken pieces; pat dry. Place in large shallow baking dish. Combine bouillion cubes and boiling water. Mix minced onion, salt, pepper and thyme; add to bouillion mixture. Pour over chicken. Bake chicken uncovered 1-1/2 hours, or until tender. Remove chicken to hot serving dish. Combine cornstarch and 2 tablespoons water. Add to chicken liquid in pan. Stirring constantly, cook over low heat until thickened and smooth. Add grapes. Serve with chicken as gravy.