Buzz
Photo by Fred HardyThis skillet chicken dish is one to keep in your recipe collection. It’s perfect for weeknights when you want to make something special and can also be used to impress guests. Begin by browning chicken thighs, grapes, and shallots on the stovetop.
Once the chicken turns golden and the grapes begin to blister, a splash of wine and a sprinkle of capers and thyme are added to elevate the flavor of the sauce. The skillet is then transferred to the oven, resulting in juicy chicken coated in a perfect balance of sweet and savory flavors. Serve it alongside a creamy pot of instant polenta for a comforting meal.
To make the polenta richer, swap water for milk during cooking. Alternatively, finish it off with a drizzle of cream or a couple of tablespoons of butter for extra richness.
Ingredients Needed
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1 cup instant polenta
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1 1/2 tsp kosher salt
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3/4 tsp freshly ground black pepper, divided
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8 4-to-6-oz bone-in, skin-on chicken thighs
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1 Tbsp olive oil
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1 cup seedless red grapes
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4 medium shallots, trimmed and quartered
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1/4 cup dry white wine
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2 Tbsp drained capers
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3 to 4 sprigs thyme
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1 Tbsp fresh thyme leaves for garnish
Instructions
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Preheat your oven to 475°F. Prepare the polenta according to the package instructions, using 1/4 teaspoon of salt. Cover and set aside for later.
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Season both sides of the chicken thighs with 1 teaspoon of salt and 1/2 teaspoon of pepper. Heat oil in a large, oven-safe skillet over medium-high heat until it shimmers. Place 4 chicken thighs, skin side down, and cook until golden brown and easily removed from the skillet, about 5 to 7 minutes. Transfer to a plate. Repeat with the remaining 4 chicken thighs.
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Add the grapes and shallots to the skillet, cooking and stirring frequently until the shallots begin to soften and the grapes blister, around 2 to 3 minutes. Pour in the wine, add capers, thyme sprigs, and the remaining 1/4 teaspoon of salt and pepper. Gently stir to release the browned bits from the skillet’s bottom.
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Return the chicken to the skillet, skin side up. Transfer the skillet to the oven and roast until the internal temperature of the chicken reaches 165°F, about 15 to 20 minutes.
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Serve the chicken over the polenta, spooning the pan sauce, grapes, and shallots on top. Garnish with fresh thyme leaves.
Nutritional Information (per serving)
| 523 | Calories |
| 30g | Fat |
| 22g | Carbs |
| 43g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 523 | |
| % Daily Value * | |
| Total Fat 30g | 38% |
| Saturated Fat 9g | 46% |
| Cholesterol 225mg | 75% |
| Sodium 1061mg | 46% |
| Total Carbohydrate 22g | 8% |
| Dietary Fiber 3g | 11% |
| Total Sugars 10g | |
| Protein 43g | 86% |
| Vitamin C 8mg | 9% |
| Calcium 77mg | 6% |
| Iron 3mg | 18% |
| Potassium 732mg | 16% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
