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Skillet Chicken Thighs with Grapes and Pimento Olives

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Ingredients

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

Nutritional Information

603 kcal
Calories
46 g
Protein
38 g
Fat
20 g
Carbohydrates

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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

Steps

1
Done

Place the chicken thighs on the work surface and season both sides with salt and pepper.

2
Done

Heat the olive oil in a skillet over medium heat, add the thighs, and cook them both sides until golden brown. Set them aside.

3
Done

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.

4
Done

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.

5
Done

Garnish with fresh parsley.

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Andrei Gusty

Well, I love to eat! I guess I always did. Tasty foods, traditional foods, fast-foods, healthy foods and, again, not so healthy ones. You name it. However, in time I kind of built on this habit and, slowly but surely, I began to turn toward the Mediterranean cuisine and, occasionally, even the Mediterranean diet. I am a curious and inquisitive person. So, pretty soon, I started trying to recreate what I’ve tasted or seen. At first, this proved to be hard work for my better half, as she supervised my new experiments. But lately, results really started to show, so wish me luck!

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