Creamy polenta, juicy roasted grapes, and perfectly browned chicken thighs make this dinner a hit.
Fred Hardy
This skillet chicken recipe is one to keep close.
Start by browning chicken thighs, grapes, and shallots on the stovetop.
Photo:Fred Hardy
These are the humble heroes that deliver major flavor to the pan sauce.
A pot of instant polenta is a creamy, comforting accompaniment.
For a richer polenta, swap the water for milk when cooking.
Alternatively, finish cooked polenta with a glug of cream or a couple of tablespoons of butter stirred through.
This recipe was developed by Melissa Gray.
Cook polenta according to package directions, using 1/4 teaspoon salt.
Cover and set aside.
Sprinkle 1 teaspoon salt and 1/2 teaspoon pepper over both sides of chicken thighs.
Heat oil in a large oven-safe skillet over medium-high until shimmering.
Transfer to a plate.
Repeat with remaining 4 chicken thighs.
Add wine, capers, thyme sprigs, and remaining 1/4 teaspoon each salt and pepper.
Gently stir to release browned bits from bottom of skillet.
Return chicken to skillet, skin side up.
Serve chicken over polenta with pan sauce, grapes, and shallots.
Top with thyme leaves.
2,000 calories a day is used for general nutrition advice.
