Pan Roasted Chicken Thighs with Grapes and Olives
Ingredients
- 8 skin-on bone-in chicken thighs (2 1/2 to 3 pounds)
- Kosher salt and freshly ground black pepper
- 2 tablespoons canola oil
- 3 cloves garlic, minced
- 2 cups seedless red and/or green grapes
- 1 cup pitted kalamata olives
- 2 tablespoons capers in brine, drained
- 2 sprigs fresh oregano
- 1 cup dry white wine
- 2 tablespoons unsalted butter
- 2 cups quick-cooking couscous, cooked according to package, warm
Instructions
Pan Roasted Chicken Thighs with Grapes and Olives serves 4 original recipe by Food Network.
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