Skillet Chicken Thighs With Grapes and Pimento Olives
Let’s try a new and delicious variation of the interplay between sweet and salty. This time pair the fried chicken thighs and pimento stuffed green olives with white and red grape sweetness. And enrich the flavors even more with white wine and rosemary.
Ingredients Needed for Skillet Chicken Thighs With Grapes and Pimento Olives
3 bone-in, skin-on chicken thighs
salt
pepper
2 tablespoons of olive oil
2 red onions quartered
6 garlic cloves
4 ounces of green olives stuffed with pimento
½ cup white wine
3 fresh rosemary sprigs
6 ounces of grapes
fresh parsley, chopped, for garnishing
How to Cook Skillet Chicken Thighs With Grapes and Pimento Olives
- Place the chicken thighs on the work surface and season both sides with salt and pepper.
- Heat the olive oil in a skillet over medium heat, add the thighs, and cook them both sides until golden brown. Set them aside.
- Add the onion and garlic to the same skillet, lower heat, and stir. Add the pimento stuffed olives and stir-fry for 20-30 seconds.
- Add the white wine and cook until it starts boiling. Stick a rosemary sprig in each chicken thigh then add them into the skillet. Also, add the grapes. Bake for 15 minutes at 360⁰F/180⁰C.
- Garnish with fresh parsley.