Name: Skillet Chicken with Grapes and Dried Pears
Cook time: P0Y0M0DT0H35M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 4 servings
Ingredients: 4 skin-on, bone-in chicken thighs and 4 drumsticks; Kosher salt and freshly ground pepper; 3 tablespoons vegetable oil; 2 shallots, thinly sliced; 1/4 cup white balsamic vinegar; 8 dried pear halves, halved lengthwise; 2 sprigs marjoram, plus 2 tablespoons leaves; 1 cup seedless red grapes; 1 cup quick-cooking polenta; 2 tablespoons unsalted butter; 2 tablespoons grated Parmesan cheese

Directions

Season the chicken generously with salt and pepper. Heat the vegetable oil in a large skillet over medium-high heat until shimmering. Add the chicken pieces skin-side down and cook, flipping the thighs once and turning the drumsticks occasionally, until well browned and crisp, 12 to 15 minutes. Remove the chicken to a plate and discard all but 2 tablespoons drippings.
Add the shallots to the skillet and cook, stirring, until browned at the edges, about 2 minutes. Add the vinegar and cook until reduced, about 1 minute. Add 1 cup water, the dried pears and marjoram sprigs. Return the chicken and any juices from the plate to the skillet. Bring the liquid to a boil, reduce the heat, cover and simmer until the chicken is cooked through and the liquid is reduced by half, 12 to 15 minutes. Add the grapes during the last 5 minutes of cooking.
Meanwhile, fill a medium saucepan with 4 cups water; season with salt. Bring to a boil, reduce to a simmer and slowly whisk in the polenta. Cook, whisking, until thickened, 3 to 5 minutes. Stir in the butter and Parmesan; season with salt and pepper.
Divide the polenta among plates. Top with the chicken, pan sauce and fruit. Sprinkle with the marjoram leaves.

Photograph by Andrew Purcell

Skillet Chicken with Grapes and Dried Pears

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