Dinner Party Chicken
Why am I calling this “dinner party chicken?” Because everyone hates serving ‘just chicken’ when they’re entertaining! I promise, though, that no one will complain if you put this down in front of a crowd of hungry guests. It’s chicken, but elevated. The magic comes from those briny, salty, sweet additions. It’s seriously addictive. Actually, maybe I should call this ‘crack chicken.”
I’m talking a seemingly overwhelming amount o shallots, olives, and most importantly, grapes. But like, it works.
If you’re still not on board the roasted grape train after I posted my totally addictive roasted grape crostini, WHAT ARE YOU WAITING FOR?! They’re not cloyingly sweet – promise! – especially when paired with savory counterparts. And honestly I found myself fighting off my husband with our forks to scrape the last of the grapes onto my plate.
Then again, I also did that with the shallots, olives, chicken, and sauce…
Bonus? The whole thing is gluten free and Whole30 compliant! BOOM.Print
- 5 boneless, skinless chicken thighs
- 1 Tbsp kosher salt
- 2 tsp garlic powder
- 1/2 tsp freshly ground black pepper
- 2 Tbsp extra virgin olive oil
- ½ cup white wine (omit and add additional chicken stock if following Whole30)
- ½ cup chicken stock
- 2 Tbsp sherry vinegar
- 2 cups shallots, (peeled and halves)
- 2 cups red grapes
- 1 cup kalamata olives
- 3 large rosemary sprigs
- Preheat oven to 450 F.
- In a small bowl, combine salt, black pepper, and garlic powder, then season chicken thighs on all sides.
- Heat olive oil in a large cast iron or heavy bottom pan over medium-high heat. Add chicken thighs, skin side down, and cook for 5-6 minutes per side.
- While chicken is cooking, combine white wine, chicken stock, and sherry vinegar. When chicken is browned on both sides, pour the liquid into the pan.
- Scatter shallots, grapes, olives, and rosemary on top, then bake for 15 minutes, or until juices run clear. Serve immediately.
To make Whole30 compliant, omit the white wine and increase chicken stock by ½ cup.