Chicken Thighs Braised with Grapes & Dry Sherry
4 boneless, skin-on chicken thighs
1 cup pearl onions, peeled
kosher salt and black pepper to taste
1 cup green grapes
1 cup green grapes
3 garlic cloves, sliced thin on a Japanese mandolin
¼ cup Castelvetrano olives
¼ cup Spanish dry sherry, like Manzanilla
1 cup chicken stock
1 tablespoon chopped tarragon
1 tablespoon chopped dill
Season the chicken thighs all over with salt and pepper.
Heat a large skillet over low heat. Place the chicken, skin side down allowing the chicken skin to render, approximately 12-15 minutes.
Remove the chicken and set aside on a plate. Remove all but two tablespoons of fat from the pan. Add the pearl onions and cook over medium heat, shaking the pan often, until the onions are caramelized. Add the grapes, garlic, olives and dry sherry. Allow the sherry to reduce by half. Add the chicken stock and nestle the chicken (SKIN-SIDE UP) back into the pan.
Bring to a simmer and reduce until the chicken is cooked through. Stir in the herbs, taste for seasoning and adjust if needed.
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