Ingredients
- 1 tablespoon olive oil
- 1 1/2 pounds boneless, skinless chicken thighs (about 6 thighs)
- 1/2 teaspoon black pepper
- 3/4 teaspoon kosher salt, divided
- 1 1/2 cups seedless red grapes
- 1 cup thinly sliced shallots
- 3/4 teaspoon ground cardamom
- 1/2 cup unsalted chicken stock
- 1 1/2 tablespoons red wine vinegar
- 2 tablespoons chopped fresh flat-leaf parsley
- 1 1/2 teaspoons unsalted butter
Preparation
Step 1
> Heat oil in a large skillet over high. Sprinkle chicken with pepper and 1/2 teaspoon salt. Add chicken to skillet; cook until browned on one side, 5 to 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, stock, and vinegar. Bring to a boil; reduce heat to medium, and simmer until grapes release their liquid, 3 to 4 minutes.
> Remove chicken from skillet. Add parsley, butter, and remaining 1/4 teaspoon salt to skillet; stir to combine. Return chicken to skillet. Spoon sauce over chicken to serve.