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