Pan Roasted Chicken Thighs with Grapes and Olives

• 8 skin-on bone-in chicken thighs (2 1/2 to 3 pounds)
• Kosher salt and freshly ground black pepper
• 2 tablespoons canola oil
• 3 cloves garlic, minced
• 2 cups seedless red and/or green grapes
• 1 cup pitted kalamata olives
• 2 tablespoons capers in brine, drained
• 2 sprigs fresh oregano
• 1 cup dry white wine
• 2 tablespoons unsalted butter
• 2 cups quick-cooking couscous, cooked according to package, warm

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)