Chicken and Grape Skillet with Thyme
Grapes are in season now across the Inland Empire, and they're too good to leave for dessert. Roasted with chicken thighs and a splash of vinegar, they collapse into a quick, slightly sweet pan sauce that tastes like you planned it all week. This is the kind of dinner that comes together in 35 minutes and feels like more than it is.
Ingredients
- 6 boneless, skinless chicken thighs (about 700 g), pat dry
- 250 g red or green grapes, halved
- 1 medium yellow onion, sliced into half-moons
- 3 garlic cloves, minced
- 2 tablespoons olive oil
- 60 ml chicken broth
- 30 ml balsamic or red wine vinegar
- 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional)
Instructions
- Season both sides of each chicken thigh with salt and pepper.
- Heat olive oil in a large skillet over medium-high heat for 1 minute.
- Place chicken thighs skin-side down and cook for 5 minutes without moving them, until the bottom is golden; flip and cook another 3 minutes, then remove to a clean plate.
- In the same skillet, add onion and cook for 3 minutes, stirring occasionally, until softened.
- Add garlic and thyme, stir constantly for 30 seconds until fragrant.
- Pour in vinegar and scrape the bottom of the pan with a wooden spoon to loosen any browned bits; let it bubble for 1 minute.
- Add broth and grapes, stir to combine.
- Return chicken thighs to the skillet, nestling them into the sauce; sprinkle with red pepper flakes if using.
- Reduce heat to medium and simmer uncovered for 15 minutes until the chicken reaches 74°C (165°F) at the thickest part.
- Taste the sauce and adjust salt or vinegar as needed.
- Divide chicken and sauce among plates and serve with crusty bread or over rice.