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Cast Iron Chicken Thighs with Grapes and Herbs
Say goodbye to boring chicken dinner with this Cast Iron Chicken Thighs with Grapes and Herbs Recipe. Pan roasted chicken thighs with fresh thyme, rosemary and roasted grapes.
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Servings: 4
Calories: 499kcal
Equipment
Ingredients
- Oil
- 2 Lbs Boneless Skinless Chicken Thighs
- Salt/Pepper
- 1/4 Cup White Wine
- 1 Cup Chicken Broth
- 1 Lb Red Grapes
- Fresh Rosemary
- Fresh Thyme
Instructions
- Preheat oven to 400ºF
- Coat bottom of large cast iron pan with oil over medium/high heat. Allow oil to heat 2-3 minutes.
- Salt and pepper thighs. Add chicken thighs to pan, brown tops. Remove and set chicken aside.
- Drain any excess oil from pan and reduce heat to medium.
- Add white wine and deglaze pan (get the brown bits off the bottom of the pan).
- Add chicken broth and bring to a boil.
- Return chicken thighs to pan and transfer pan to the oven. Roast for 15 minutes.
- Add grapes, rosemary and thyme to pan. Roast for 10-15 minutes or until chicken reaches 165ºF internal temp.
Notes
Green grapes can be used instead of red.
If you prefer your grapes bursting and softer, add them in with the chicken before transferring the pan from the stovetop to the oven.
Nutrition
Serving: 1g | Calories: 499kcal | Carbohydrates: 22g | Protein: 56g | Fat: 21g | Saturated Fat: 6g | Polyunsaturated Fat: 15g | Cholesterol: 278mg | Sodium: 781mg | Fiber: 1g | Sugar: 18g
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