Olive & Grape Braised Chicken Thighs
I like experimenting with flavors and crazy ideas. So I was scrolling through a cookbook one day and saw grapes with chicken thighs…I thought: “now that is fricken cool!” I did some more research and found that sometimes it is paired with capers or olives. This made sense to me because sweet and sour are a great pairing and compliment each other very nicely.
This meal is great because it isn’t difficult, but tastes like it has been cooking for hours. The flavors are unique (in a good way hahah) and people will be surprised that it actually works! This recipe is also lower fat because the thighs are skinless. Mix up your next chicken thigh meal with these interesting ingredients :).
Serves: 4 (2 thighs per person)
8 Boneless Skinless Chicken Thighs
2 tbsp Light Oil
2 1/2 cups Seedless Red Grapes
1/2 cup Pimento Stuffed Small Green Olives
1 tbsp Minced Fresh Rosemary
1/2 tsp Ground Sage
4 Cloves of Garlic - peeled whole
1 cup of Unsalted Chicken Stock
Cracked Black Pepper
1/2 tsp Salt
1. Heat 2 tbsp light oil in a large cast iron pan or large deep dish sauté pan on medium high heat. Add the chicken thighs and generously season with cracked black pepper and 1/2 tsp salt. Cook on one side for 3-4 min or until lightly browned.
2. Flip the thighs, add the white wine, seasonings, garlic, grapes and olives. Cook uncovered for 5 min on medium high heat to cook off the alcohol.
3. Add the chicken stock and bring the mixture back to a boil. Reduce the heat to medium heat, and using a wooden spoon, try to mix the grapes and olives evenly into the mixture. Cover and cook for 15 min. Turn off the heat covered and let sit for 5 min.
5. Serve immediately with your choice of rice, farro, quinoa, cauliflower rice or risotto!