Seared Chicken with Shallots and Grapes
Ingredients:
- 1 tbsp Olive Oil
- 1.5 lb Boneless Skinless Chicken Thighs about 6 thighs
- .5 tsp Ground Black Pepper
- .75 tsp Sea Salt
- 1.5 c Grapes red seedless
- 1 c Shallots thinly sliced
- .75 tsp Ground Cardamom
- .5 c Chicken Broth
- 1.5 tbsp Red Wine Vinegar
- 2 tbsp Fresh Parsley chopped
- 1.5 tsp Butter
Instructions:
- Heat oil in a large skillet over high. Sprinkle chicken with pepper and .5 tsp salt. Add chicken to skillet and cook until browned on one side, 5-6 minutes. Remove from skillet.
- 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, broth, and vinegar. Bring to a boil then reduce heat to medium and simmer until grapes release their liquid, about 3-4 minutes.
- Remove chicken from skillet. Add parsley, butter, and remaining salt to skillet. Stir to combine. Return chicken to skillet and spoon sauce over chicken to serve.
Nutrition
Calories: 333kcal | Carbohydrates: 20g | Protein: 34g | Fat: 12g | Saturated Fat: 3g | Cholesterol: 165mg | Sodium: 718mg | Potassium: 756mg | Fiber: 2g | Sugar: 13g | Vitamin A: 285IU | Vitamin C: 11.1mg | Calcium: 45mg | Iron: 2.5mg
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