Cast Iron

Crispy Braised Chicken Thighs with Grapes & Pearl Onions

March  5, 2013
0 Ratings
  • Serves 2 (easily doubled or tripled)
Author Notes

The chicken thighs are first crisped on the stove and then flipped and braised with (cheap) white wine and tender until is tender and juicy. Served with mashed potatoes and roasted Brussels sprouts, this is cheap comfort food at its finest. —Sarah Fioritto

What You'll Need
  • 4 Chicken Thighs, bone-in, skin-on, patted dry
  • 1 tablespoon Olive Oil
  • 1 cup Pearl Onions (frozen are preferred, unless you have mega patience for peeling tiny onions!)
  • 1/2 pound Red Grapes, divided in 4 small bunches
  • 2 Cloves of Garlic, minced
  • 1 sprig Rosemary
  • 1 cup Dry White Wine
  • 2 cups Chicken Stock
  • 1 tablespoon Butter
  1. Preheat oven to 400°. Season chicken on both sides with salt and pepper.
  2. Heat olive oil in a heavy, oven-safe skillet (I use cast iron) over medium-high heat. Place chicken, skin side down in the hot pan and sear until the skin is dark, golden, and crisp, about 8 minutes. Flip and cook on the other side for about 5 minutes. Transfer to plate.
  3. Pour off all but a thin coating of fat from the pan. Add the pearl onions and sauté over medium-low heat until lightly golden and caramelized, about 10 minutes. Add garlic, rosemary, and grapes. Season and sauté briefly, until garlic becomes fragrant, about 2 minutes. Add the wine, increase the heat, bring to a boil, then reduce to a simmer. Scrape up all of the brown bits on the bottom of the pan as you do this. Return the chicken to the pan, skin side up, and add chicken stock to just cover the meat, leaving the skin exposed. Bring to a simmer and transfer to the oven. Braise for 30 minutes, until chicken is very tender.
  4. Remove chicken from pan, place on a plate, and tent with foil. Return the pan to the stove and boil until the pan juices have reduced by half. Remove rosemary stem. Turn off the heat, check seasoning, and whisk in the butter. Divide chicken, onions, and grape bunches between 2 plates and spoon sauce around the plate.
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See what other Food52ers are saying.

  • Tim Smith
    Tim Smith
  • Mike C.
    Mike C.
  • Sarah Fioritto
    Sarah Fioritto
  • toc7

4 Reviews

toc7 May 20, 2024
This sounds amazing until I see that you cook the grapes with everything for over 30 minutes. They will be mush at that point, aren't they? I am a bit skeptical as I have cooked grapes with chicken and it wasn't for 30 minutes.
Tim S. July 11, 2017
Made this for the third time excellent. I panicked when i had no white wine . I then noticed a bottle of red Moscato in the back of fridge worked out nicely.
Mike C. July 31, 2013
I could have sworn I already commented here...but anyway. This was Awesome. My guest were very impressed and this chicken dish is my wife's new Fave!
Sarah F. July 31, 2013
How nice to hear! Thanks, Mike.