Season the chicken with salt and pepper, and then coat with the cornstarch, shaking off the excess. Heat the oil in a large skillet set over medium-high heat. Add the chicken, brown on both sides, and then place in a 9" x 13" casserole. Preheat the oven to 375 degrees F.

Drain all but 2 Tbsp. of the oil from the skillet. Add the onions and ginger and cook 3 to 4 minutes. Add the stock, vinegar, honey and rosemary and bring to a boil. Pour the mixture over the chicken. Cover and bake for 50 minutes. Uncover the chicken and sprinkle with the grapes and almonds. Bake, uncovered, for 15 minutes more, or until the chicken is cooked through.