There are many variations of this recipe but this particular version is both simple and delicious. It can be served for a family meal or a cozy home-cooked dinner party. It actually travels well to a potluck affair, as well. The presentation is magnificent and will impress the guests.
- 8 boneless, skinless chicken thighs
- Salt and pepper to taste
- 2 tablespoons unsalted butter
- 2 tablespoons vegetable oil
- 1 small shallot, minced
- 1 cup low-sodium chicken broth
- 1 cup heavy cream
- 1 cup seedless red and/or green grapes, halved
- 1 teaspoon grated orange zest
- Trim excess fat from chicken thighs.
- Season both sides with salt and pepper.
- In a large skillet, melt butter with oil over medium heat. Cook chicken until browned and cooked through, turning often; about 10 to 12 minutes total.
- Transfer chicken to plate and loosely cover with foil to keep warm.
- Pour off all but 1 tablespoon of fat from skillet. Add shallot and cook until slightly softened, about 1 minute.
- Pour in broth and bring to a boil, scraping up any brown bits off the bottom of skillet, until the liquid is reduced by half; about 2 to 3 minutes.
- Stir in grapes and orange zest. Cook, stirring, until grapes are softened and heated through and the sauce has thickened; about 3 to 4 minutes.
- Season with salt and pepper to taste.
- To serve, arrange 2 thighs on each plate and top with sauce. Delicious served over a bed of rice pilaf.