Ingredients
Scale
- 6–8 Chicken Thighs (bone-in and skin-on), patted dry
- salt and ground black pepper
- 3 tablespoons salted butter
- 2 large shallots, sliced thinly
- 1 cup red seedless grapes
- 1 cup pitted green olives
- 1 cup white wine
- 1/2 cup bone broth
- 1/2 cup cubed feta cheese
- 1/2 cup fresh parsley, chopped
Instructions
- Heat a large skillet over high heat. Sprinkle the chicken liberally with salt and pepper on both sides. When the pan is very hot, add the chicken skin side down. Cook for 6 minutes or until the chicken comes off easily from the pan and the skin is crispy brown (may take longer than 6 minutes).
- Flip the chicken over and turn the heat to medium heat. Cover the pan and let cook for 3 minutes.
- Remove the chicken from the pan and return the pan to medium heat.
- Add in the butter and shallots. Sauté for 4 minutes while mixing around with a wooden spoon. Pour in the grapes and olives and cook for 1 minutes.
- Pour in the wine and bring up to a simmer. When the wine has reduced by half, pour in the bone broth. When the bone broth comes up to a simmer, turn the heat to low.
- Add the chicken back into the pan and cook for 2-4 minutes to reheat and finish the final stage of cooking. When the chicken is almost finished cooking, sprinkle in the feta cheese and parsley and serve hot.
- Prep Time: 5
- Cook Time: 15
- Category: chicken
- Method: oven
- Cuisine: dinner