Roast Chicken With Olives Grapes Recipes
PAN ROASTED CHICKEN THIGHS WITH GRAPES AND OLIVES
Our chopped challenge this week was grapes. We really wanted to cook with them, but needed to figure out how to balance out their sweetness. The combo of grapes with chicken thighs and lots of salty ingredients hits the perfect salty/sweet note. Chopped Basket Ingredient: Grapes
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 11
Steps:
- 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.
ROAST CHICKEN WITH OLIVES, GRAPES
If ever in need of an easy, creative weekday dinner, this might be your answer. Saw it in the local paper today and tried it tonight. Delicious is all I can say.
Provided by Ed Mayfield @manofpans
Categories Chicken
Number Of Ingredients 9
Steps:
- Preheat oven to 450 degrees
- Season chicken pieces with salt and pepper. Heat olive oil in a large skillet, preferably cast iron, over medium-high heat. When oil begins to sizzle, place half the chicken in skillet, cooking about three minute per side, until browned. Remove first batch to a plate and do same for second half. Place all chicken in the skillet and arrange olives, shallot and grapes around it. Sprinkle rosemary on top.
- Place skillet in the pre-heated oven and roast for about 20-25 minutes. Remove chicken from oven and place, along with all extra ingredients on a serving platter.
- Add the wine and chicken broth to the juices remaining in the skillet and simmer for about three minutes or until liquid reduced in half. Pour this sauce mixture over the chicken and enjoy.
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- Let the chicken thighs sit at room temperature for about 15 minutes. Season both sides really well with kosher salt and freshly cracked black pepper. Heat a 12” cast-iron skillet over medium-low heat. Add enough olive oil to coat the bottom. Once the oil is hot, place the chicken into the skillet, skin-side down.
- Cook the chicken, undisturbed, for about 15 minutes, or until the skin is golden and crisp. Flip the chicken and finish cooking for about 6-8 more minutes, or until the chicken is fully cooked through. Transfer the chicken to a plate.
- Add a little more olive oil to the skillet. Cut half of the lemon into 5 thin slices. Add them to the skillet over medium heat. Cook until caramelized, about a minute or so per side. Transfer the lemons to the plate of chicken.
- Add the shallot to the skillet. Season with a pinch of salt. Saute for about 5 minutes, stirring often, until caramelized. Add the grapes and another pinch of salt. Saute for 5 more minutes or so until the grapes are blistered. Stir in the olives, white wine vinegar, honey, and the juice of the remaining lemon. Simmer the mixture for a couple of minutes until the vinegar has reduced by about half.
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