- Prep time
- 20 minutes PT20M
- Cook time
- 25–30 minutes PT30M
- 4 servings
Mix up your menu with this delicious dish starring perfectly crispy chicken thighs with a complex, rich and tangy grape-based sauce.
- 8 chicken thighs, skin on, deboned
- Salt and pepper, to taste
- 1 shallot, small diced
- 2 cups red grapes, quartered
- 1 cup balsamic vinegar
- 1 tablespoon oregano, chopped
- 1½ cups chicken stock
- 3 tablespoons butter
Heat a large cast iron skillet or heavy-bottomed sauté pan on medium-low heat.
Season skin side of chicken with salt and pepper and place into the heated dry pan skin-side down, then season the other side with salt and pepper. Once skin begins to render, gently move thighs around in the pan to ensure uniform browning. Let chicken cook for 12–15 minutes, until fat is rendered and skin is golden brown and crispy, then turn thighs over and cook 3–5 minutes, until chicken reaches an internal temperature of 165°F. Remove from pan and drain all rendered fat.
To make the sauce, add the shallots to the pan and sauté until soft. Add the grapes and sauté for 1 minute. Add the balsamic vinegar and reduce by half, scraping up any brown bits left from the chicken. Add the oregano and chicken stock and reduce by about half, until sauce begins to thicken. Stir in butter until evenly incorporated.
Serve chicken thighs on a bed of sauce.