Pan Roasted Chicken Thighs with Grapes and Olives

Name: Pan Roasted Chicken Thighs with Grapes and Olives
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 skin-on bone-in chicken thighs (2 1/2 to 3 pounds); Kosher salt and freshly ground black pepper; 2 tablespoons canola oil; 3 cloves garlic, minced; 2 cups seedless red and/or green grapes; 1 cup pitted kalamata olives; 2 tablespoons capers in brine, drained; 2 sprigs fresh oregano; 1 cup dry white wine; 2 tablespoons unsalted butter; 2 cups quick-cooking couscous, cooked according to package, warm

Servings: persons

8 skin-on bone-in chicken thighs (2 1/2 to 3 pounds)
Kosher salt and freshly ground black pepper
2 tablespoons canola oil
3 cloves garlic, minced
2 cups seedless red and/or green grapes
1 cup pitted kalamata olives
2 tablespoons capers in brine, drained
2 sprigs fresh oregano
1 cup dry white wine
2 tablespoons unsalted butter
2 cups quick-cooking couscous, cooked according to package, warm

1
Sprinkle the chicken liberally with salt and pepper.
2
Heat the canola oil in a large, ovenproof high-sided skillet over medium-high heat until it shimmers.
3
Sear the chicken, skin-side down, until golden brown, 3 to 4 minutes.
4
Then flip and brown the other side, 3 to 4 minutes.
5
You may need to do this in two batches to avoid crowding the skillet.
6
Transfer the browned chicken and any juices to a baking sheet or large plate.
7
Lower the heat to medium and add the garlic, 1 cup of the grapes, the olives, capers, oregano, wine and 1/2 cup water.
8
Stir to combine and cook until the liquid has reduced by half, 6 to 8 minutes.
9
Stir in the butter.
10
Add the chicken and any juices back to the skillet, skin-side-up.
11
Sprinkle the remaining grapes around the chicken.
12
Continue cooking over medium heat until the internal temperature reaches 160 degrees F, 6 to 8 minutes.
13
Set the oven to broil with a rack set about 4 inches from the broiler.
14
Place the skillet underneath the broiler to crisp the chicken skin, about 2 minutes.
15
Watch carefully to avoid burning.
16
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.

527

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 8 skin-on bone-in chicken thighs (2 1/2 to 3 pounds), Kosher salt and freshly ground black pepper, 2 tablespoons canola oil, 3 cloves garlic, minced, and more.

Yes, Pan Roasted Chicken Thighs with Grapes and Olives falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!