Skillet Chicken with Grapes and Caramelized Onions
Did you know California grows 99% of commercially-produced fresh table grapes? Celebrate the local harvest with this elegant and delicious dish. It's easy enough for weeknight eating, stylish enough to cook for company. Make your next dinner a special occasion!
For the Caramelized Onions
For the Chicken:
- 2 tablespoons butter
- 1 yellow onion, thinly sliced
- 1/2 cup flour
- 1/2 teaspoon salt
- 1/2 teaspoon chili powder
- 1/4 teaspoon thyme
- 1/4 teaspoon allspice
- 2 lbs. chicken thighs with skin (4-5)
- 2 tablespoons oil
- 3/4 cup DRINKABLE dry red wine
- 1/2 cup chicken broth
- 2 cups red California grapes
- Parsley for topping
Cast iron or ovenproof skillet
- Preheat the oven to 400 degrees.
- Heat the butter over medium low heat in a heavy ovenproof skillet. Add the onions cook for 20 minutes or so, stirring occasionally.
- When the onions are a deep golden color, remove from the pan and set aside.
- Combine the flour, salt, chili powder, thyme, allspice, and black pepper. Dredge each piece of chicken in the flour mixture, shaking off the excess.
- In the same pan as the onions, heat the oil over medium high heat. Add each piece of chicken skin-side down and fry for a few minutes until golden brown; flip and cook for a few more minutes.
- Transfer to a plate (if it's not fully cooked, that's okay - it will finish in the oven - the idea here is just getting it browned on the outside).
- Turn the heat down and let the oil cool off a little bit. Add the wine - this will definitely bubble and sizzle!
- Add the broth and simmer until the mixture is thickened slightly.
- Add the onions and chicken to the pan (skin side up) and bake for 20 minutes.
- Add the grapes, baste with the sauce, and bake for another 5-10 minutes.
- Remove from the oven, top with parsley, and serve.
- Serve with a green salad, bread, quinoa, rice, etc.
- Give chicken an extra "something" with an olive oil-balsamic dressing. To make: 2 parts olive oil, 1 part balsamic vinegar, 1 little spoonful Dijon mustard.
- Perfect Pairing: the dry red wine you used in cooking!
Recipe from Pinch Of Yum