Skillet Chicken With Grapes and Shallots Is the Weeknight Meal You Need

Ingredients

• 1 cup instant polenta
• 1 1/2 tsp kosher salt
• 3/4 tsp freshly ground black pepper, divided
• 8 4-to-6- oz bone-in, skin-on chicken thighs
• 1 Tbsp olive oil
• 1 cup seedless red grapes
• 4 medium shallots, trimmed and quartered
• 1/4 cup dry white wine
• 2 Tbsp drained capers
• 3 to 4 sprigs thyme
• 1 Tbsp fresh thyme leaves for topping

Instructions

1. Preheat oven to 475°F. Cook polenta according to package directions, using 1/4 teaspoon salt. Cover and set aside.
2. Sprinkle 1 teaspoon salt and 1/2 teaspoon pepper over both sides of chicken thighs. Heat oil in a large oven-safe skillet over medium-high until shimmering. Add 4 chicken thighs, skin side down; cook until golden brown and easily lifted from skillet, 5 to 7 minutes. Transfer to a plate. Repeat with remaining 4 chicken thighs.
3. Add grapes and shallots to skillet; cook, stirring often, until shallots are beginning to fall apart and grapes are blistered, 2 to 3 minutes. Add wine, capers, thyme sprigs, and remaining 1/4 teaspoon each salt and pepper. Gently stir to release browned bits from bottom of skillet.
4. Return chicken to skillet, skin side up. Transfer skillet to oven and roast until an instant-read thermometer inserted in thickest part of chicken reads 165°F, 15 to 20 minutes.
5. Serve chicken over polenta with pan sauce, grapes, and shallots. Top with thyme leaves.