Our chopped challenge this week was grapes. We really wanted to cook with them, but needed to figure out how to balance out their sweetness. The combo of grapes with chicken thighs and lots of salty ingredients hits the perfect salty/sweet note. Chopped Basket Ingredient: Grapes
- 8 skin-on bone-in chicken thighs (2 1/2 to 3 pounds)
- Kosher salt and freshly ground black pepper
- 2 tablespoons canola oil
- 3 cloves garlic, minced
- 2 cups seedless red and/or green grapes
- 1 cup pitted kalamata olives
- 2 tablespoons capers in brine, drained
- 2 sprigs fresh oregano
- 1 cup dry white wine
- 2 tablespoons unsalted butter
- 2 cups quick-cooking couscous, cooked according to package, warm
Sprinkle the chicken liberally with salt and pepper. Heat the canola oil in a large, ovenproof high-sided skillet over medium-high heat until it shimmers. Sear the chicken, skin-side down, until golden brown, 3 to 4 minutes. Then flip and brown the other side, 3 to 4 minutes. You may need to do this in two batches to avoid crowding the skillet. Transfer the browned chicken and any juices to a baking sheet or large plate.
Lower the heat to medium and add the garlic, 1 cup of the grapes, the olives, capers, oregano, wine and 1/2 cup water. Stir to combine and cook until the liquid has reduced by half, 6 to 8 minutes. Stir in the butter. Add the chicken and any juices back to the skillet, skin-side-up. Sprinkle the remaining grapes around the chicken. Continue cooking over medium heat until the internal temperature reaches 160 degrees F, 6 to 8 minutes.
Set the oven to broil with a rack set about 4 inches from the broiler.
Place the skillet underneath the broiler to crisp the chicken skin, about 2 minutes. Watch carefully to avoid burning.
To serve, divide the warm couscous among 4 plates and top each plate with 2 of the chicken thighs and a large spoonful of the sauce.