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
- 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.