Roasted Chicken Thighs with Grapes and Brussels Sprouts
MAKES 2 TO 4 SERVINGS
To me there’s nothing better than a one-pan meal. You already know I love roasted grapes, based on my Bruschetta Board (page 120), and here they pair well with savory Brussels sprouts for a fresh new twist on chicken dinner.
2 tablespoons olive oil
1 pound boneless, skinless chicken thighs
Kosher salt and freshly ground black pepper
1 pound Brussels sprouts, ends trimmed, halved
1 cup seedless red grapes
2 large shallots, thinly sliced
2 tablespoons unsalted butter
1 teaspoon minced fresh rosemary
½ teaspoon dried thyme
½ cup Vegetable Broth (page 80) or Chicken Stock (page 81)
Preheat the oven to 425°F. In a large ovenproof skillet or cast-iron pan, heat the olive oil over medium-high heat. Season the chicken thighs with a little salt and pepper on both sides. When the oil is shimmering, add the chicken thighs and sear until nicely browned on the first side, about 3 minutes, then flip and sear to brown the other side, another 2 to 3 minutes. You may need to do this in batches, so you don’t overcrowd the pan, otherwise the chicken will not brown. Transfer the chicken to a plate and set aside.
To the same pan, add the Brussels sprouts. Sauté until lightly browned, about 2 minutes. Add the grapes and browned chicken thighs with any juices from the plate, along with the shallots. Put the pan in the oven and roast until everything is nicely browned and cooked through, about 15 minutes. Remove the pan from the oven.
Transfer the chicken, Brussels sprouts, grapes, and shallots to a deep serving dish (something that can hold a little sauce), leaving behind any pan juices. Protect your hand with an oven mitt while handling the pan (remember, it’s hot!). In the same pan you just used for roasting, melt the butter over medium heat. Add the rosemary, thyme, and broth, then turn up the heat to medium-high. Boil until the liquid is reduced by about half. Pour the sauce over the chicken, Brussels sprouts, grapes, and shallots and serve immediately.
