Pan-Roasted Chicken with Grapes & Olives
crispy pan-roasted chicken topped with a caramelized mixture of grapes, lemon, shallots, and olives, topped with pistachios and feta cheese
servings: 4
Ingredients
Scale
- 6 (about 1 ½ lbs) bone-in, skin-on chicken thighs
- kosher salt
- freshly cracked black pepper
- olive oil
- 1 large lemon
- 1 large shallot, thinly sliced
- ½ lb black seedless grapes
- ¼ cup halved castelvetrano olives
- ¼ cup white wine vinegar
- 2 tbsp honey
- ½ cup crumbled feta cheese
- ¼ cup chopped, toasted pistachios
Instructions
- 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.
- Add the chicken and lemons back to the skillet to heat through. Plate the chicken with the grape mixture and lemons over top. Garnish with the feta cheese, pistachios, a drizzle of olive oil, and more freshly cracked black pepper.