Featured Recipe: 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!

Serves 4


For the Caramelized Onions
  • 2 tablespoons butter
  • 1 yellow onion, thinly sliced
For the Chicken:
  • 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


  1. Preheat the oven to 400 degrees.
  2. Heat the butter over medium low heat in a heavy ovenproof skillet. Add the onions cook for 20 minutes or so, stirring occasionally.
  3. When the onions are a deep golden color, remove from the pan and set aside.
  4. Combine the flour, salt, chili powder, thyme, allspice, and black pepper. Dredge each piece of chicken in the flour mixture, shaking off the excess.
  5. 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.
  6. 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).
  7. Turn the heat down and let the oil cool off a little bit. Add the wine - this will definitely bubble and sizzle!
  8. Add the broth and simmer until the mixture is thickened slightly.
  9. Add the onions and chicken to the pan (skin side up) and bake for 20 minutes.
  10. Add the grapes, baste with the sauce, and bake for another 5-10 minutes.
  11. Remove from the oven, top with parsley, and serve.

Serving Suggestions:

  • 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

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