Chicken Thighs with Sherry, Saffron, and Roasted Grapes
This roasted dish pairs chicken thighs with dry sherry, low-sodium chicken broth and saffron threads. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.
Ingredient quantities automatically adjust to your calorie target.
260g chicken thighs (bone-in, skin-on)315 kcal
12g olive oil106 kcal
50g shallot (thinly sliced)36 kcal
80g dry sherry66 kcal
120g low-sodium chicken broth7 kcal
0g saffron threads0 kcal
160g red grapes110 kcal
8g fresh parsley (chopped)3 kcal
0.5 tsp (1g) salt0 kcal
0.25 tsp (1g) black pepper1 kcal
Cooking instructions
saltblack pepper
Heat oven to 425 F (220 C). Season chicken with salt and pepper.
olive oil
Heat olive oil in an oven-safe skillet over medium-high heat. Sear chicken skin-side down (or presentation-side) until browned, 4-5 minutes; flip 2 minutes.
shallot (thinly sliced)dry sherry
Add shallot and cook 2 minutes. Add sherry and scrape up browned bits.
low-sodium chicken brothsaffron threadsred grapes
Stir in chicken broth and saffron. Add grapes around the chicken.
red grapes
Transfer skillet to the oven and roast 14-18 minutes, until chicken is cooked through and grapes burst.
fresh parsley (chopped)
Remove chicken to a plate. Simmer the pan sauce 2-3 minutes to thicken slightly. Stir in parsley and taste for seasoning.
red grapes
Serve chicken with roasted grapes and spoon sauce over.
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