Pan Roasted Chicken Thighs with Grapes and Olives

  1. Sprinkle the chicken liberally with salt and pepper.
  2. Heat the canola oil in a large, ovenproof high-sided skillet over medium-high heat until it shimmers.
  3. Sear the chicken, skin-side down, until golden brown, 3 to 4 minutes.
  4. Then flip and brown the other side, 3 to 4 minutes.
  5. You may need to do this in two batches to avoid crowding the skillet.
  6. Transfer the browned chicken and any juices to a baking sheet or large plate.
  7. Lower the heat to medium and add the garlic, 1 cup of the grapes, the olives, capers, oregano, wine and 1/2 cup water.
  8. Stir to combine and cook until the liquid has reduced by half, 6 to 8 minutes.
  9. Stir in the butter.
  10. Add the chicken and any juices back to the skillet, skin-side-up.
  11. Sprinkle the remaining grapes around the chicken.
  12. Continue cooking over medium heat until the internal temperature reaches 160 degrees F, 6 to 8 minutes.
  13. Set the oven to broil with a rack set about 4 inches from the broiler.
  14. Place the skillet underneath the broiler to crisp the chicken skin, about 2 minutes.
  15. Watch carefully to avoid burning.
  16. To serve, divide the warm couscous among 4 plates and top each plate with 2 of the chicken thighs and a large spoonful of the sauce.

chicken, kosher salt, canola oil, garlic, red andor, olives, capers, oregano, white wine, unsalted butter, quickcooking couscous

Taken from www.foodnetwork.com/recipes/food-network-kitchens/pan-roasted-chicken-thighs-with-grapes-and-olives.html (may not work)

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