Pan-Seared Chicken Thighs with Grapes, Olives, and Feta: A Flavorful and Elegant Dinner Recipe
Ingredients
6 bone-in, skin-on chicken thighs (about 1 ½ lbs)
Kosher salt, to taste
Freshly cracked black pepper, to taste
Olive oil
1 large lemon, halved
1 large shallot, thinly sliced
½ lb black seedless grapes
¼ cup whole olives
2 tablespoons honey
½ cup crumbled feta cheese
¼ cup chopped, toasted pistachios
Instructions
Prepare the Chicken:
Let the chicken thighs sit at room temperature for about 15 minutes. Season both sides generously with kosher salt and freshly cracked black pepper.
Sear the Chicken:
Heat a 12-inch cast-iron skillet over medium-low heat. Add enough olive oil to coat the bottom of the pan. Once the oil is hot, place the chicken thighs in the skillet, skin-side down. Cook undisturbed for about 15 minutes, or until the skin is golden and crispy. Flip the chicken and cook for an additional 6-8 minutes until fully cooked through. Transfer the chicken to a plate and set aside.
Caramelize the Lemons:
Add a little more olive oil to the skillet. Slice half of the lemon into thin slices (about 5 slices). Add the lemon slices to the skillet and cook for about a minute on each side until caramelized. Transfer the lemon slices to the plate with the chicken.
Sauté the Shallots and Grapes:
In the same skillet, add the sliced shallot and a pinch of salt. Sauté for about 5 minutes, stirring often, until the shallots are soft and caramelized. Add the grapes and another pinch of salt, and cook for another 5 minutes until the grapes blister and soften.
Add the Olives and Honey:
Stir in the whole Castelvetrano olives, honey, and the juice from the remaining half of the lemon. Simmer for 2-3 minutes to allow the flavors to meld.
Combine and Serve:
Add the chicken thighs and caramelized lemons back to the skillet to reheat. Plate the chicken with the grape and olive mixture on top. Garnish with crumbled feta cheese, chopped toasted pistachios, a drizzle of olive oil, and extra freshly cracked black pepper.
