• 59e83cb524ed89b7b33c8b3a838fdc81

Seared Chicken With Shallots And Grapes

This rustic skillet supper is the ultimate company-worthy comfort food. Juicy, antioxidant-rich red grapes combine with shallots, vinegar, and cardamom to yield an intriguing balance of tart and sweet flavors.

Prep
Cook
Serves 4people
Ingredients
1
tbsp olive oil 1 1/2 pounds boneless, skinless chicken thighs (about 6 thighs) 1/2 teaspoon black pepper 3/4 teaspoon kosher salt, divided 1 1/2 cups seedless red grapes 1 cup thinly sliced shallots 3/4 teaspoon ground cardamom 1/2 cup unsalted chicken stock 1 1/2 tablespoons red wine vinegar 2 tablespoons chopped fresh flat-leaf parsley 1 1/2 teaspoons unsalted butter
Directions
1.
Heat oil in a large skillet over high. Sprinkle chicken with pepper and 1/2 teaspoon salt. Add chicken to skillet; cook until browned on one side, 5 to 6 minutes. Remove from skillet.
2.
Add grapes to skillet; cook, stirring occasionally, until skins are slightly charred, about 3 minutes. Add shallots and cardamom; cook, stirring often, until shallots are translucent and grapes begin to burst, about 3 minutes. Add chicken, browned side up, stock, and vinegar. Bring to a boil; reduce heat to medium, and simmer until grapes release their liquid, 3 to 4 minutes.
3.
Remove chicken from skillet. Add parsley, butter, and remaining 1/4 teaspoon salt to skillet; stir to combine. Return chicken to skillet. Spoon sauce over chicken to serve.

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