Grape and Olive
Crispy Chicken with Shallots
Don’t think twice about this combination. It’s a good one.
The olives are salty, naturally sweet grapes and buttery shallots and then with the creamy feta all topped with fresh parsley. Oh, it’s a good one. The butter and wine and a little bit of bone broth make it all come together.
BUT the star of this meal, might just be the crispy chicken. Tender meat that is perfectly cooked and the crispy outside is great for soaking up all the sauce and flavors.
Simple salt and pepper seasoning on the chicken, lets the sauce be the highlight. I also love how to can dip as much as you want and get a fork full of the sauce or just enjoy a little with more of the chicken.
I love cooking with these ingredients.
Wine. If you are drinking it great – or just cooking with it – I recommend to always cook with wine that you would drink. So a quality that you enjoy. If you aren’t a wine drinker – ask your local liquid store clerk, what would be great to drink and cook with. Remember using good quality ingredients, make the meal all the better.
Fresh Olives I love when grocery stores have the self serve olive bars or even the bars where an employee can help you. The olives are the freshest there – the inventory moves faster and they follow standards for expiration dates.
Feta Cheese I love buying the bulk feta cheese in the brine. Take the chunk of goodness out and slice up what you need. Replace what is leftover, right back into the container with the brine. It keeps it longer, fresher and in my opinion, it tastes better.
Bone Broth. Here are brands I have purchased.
This Grape and Olive Crispy Chicken with Shallots recipe is a favorite of my clients…and me too!
Here are more crispy chicken recipes!
Grape and Olive Sauced Crispy Chicken with Shallots
- Total Time: 20 minutes
- Yield: 8 1x
- Diet: Gluten Free
Ingredients
- 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
Did you make this recipe? Take a picture and tag me @whitesparrowfoodco or #whitesparrowfoodco I’d love to hear what you thought of the recipe!
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