Cast Iron Chicken Thighs with Apple, Grape and Sage Pan Sauce
Crispy Chicken Thighs are beautifully seared in a cast iron skillet with brown butter and shallots. Deglazing with white wine renders an aromatic pan sauce built with sliced apples, juicy red grapes, and fresh sage leaves . An oven roast to complete and this Autumn Harvest inspired chicken dinner is absolute perfection!
Equipment
- oven safe skillet, cast iron preferred
Ingredients
- 4-5 chicken thighs bone in, skin on
- 1 shallot sliced
- 1 apple (baking variety) ex: gala, empire, granny smith, jonagold
- 2 tbsp butter divided
- ½ cup white wine dry
- 1 cup red grapes
- 4-5 fresh sage leaves thyme or rosemary would work too
- salt and pepper to season chicken before searing
Instructions
- Preheat oven to 400°
- Pat chicken thighs dry with paper towel, and season generously with salt and pepper.
- Melt 1 tbsp of butter in cast iron over medium high heat. Sear Chicken thighs in batches beginning skin side down. Sear until both sides are golden brown. Repeat and set aside.
- On medium heat, add shallots saute until softened, about 2 minutes.
- Deglaze cast iron with white wine, scraping brown bits from bottom of pan. Add herbs, apple slices, grapes and remaining tbsp of butter. Let simmer for 2-3 minutes.
- Return chicken to skillet and nestle into fruit and pan sauce.
- Slide cast iron into oven to roast for 20-25 minutes, or until meat thermometer reads internal temperature of 165°.
- Serve chicken with roasted apples and grapes, spoon flavorful skillet juices over top.
Notes
Nutrition Facts are estimates.
Nutrition
Calories: 376.53kcalCarbohydrates: 15.24gProtein: 18.98gFat: 24.59gSaturated Fat: 8.69gCholesterol: 125.79mgSodium: 140.45mgPotassium: 394.61mgFiber: 1.63gSugar: 11.36gVitamin A: 312.56IUVitamin C: 3.8mgCalcium: 18.24mgIron: 1.1mg
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