Apple & Grape Chicken Skillet

American fall tables often welcome sweet fruit beside savory chicken in simple skillet suppers. Bone-in thighs crisp in one pan with apples, red grapes, and sage for a bright, cider-kissed dinner.

Serves 4 · 12 min prep · 30 min cook

Estimate for one serving

• 420 cal
• 32g protein
• 18g carbs
• 24g fat
• 3g fiber

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Ingredients

• 4 (about 2 lb) bone-in skin-on chicken thighs
• 2 medium crisp apples
• 1 1/2 cups red grapes
• 1 large shallot
• 8 fresh sage leaves
• 2 tbsp olive oil
• 2 tbsp apple cider vinegar
• 1/3 cup chicken broth
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 tsp Dijon mustard

Instructions

1. 1Pat the chicken thighs very dry with paper towels and season both sides well with salt and pepper.
2. 2Heat olive oil in a large 12-inch skillet over medium-high heat until it shimmers.
3. 3Place the thighs skin-side down and cook undisturbed 7 to 8 minutes until the skin is deep golden and crisp; flip and cook 3 minutes more, then transfer to a plate.
4. 4While the chicken sears, core the apples and cut into thin wedges; halve the grapes and thinly slice the shallot.
5. 5Pour off all but a thin film of fat from the skillet, then add the shallot and sage and sauté 1 minute until fragrant.
6. 6Add the apple wedges and cook 3 to 4 minutes, stirring once, until they begin to soften and pick up color at the edges.
7. 7Stir in the grapes, apple cider vinegar, broth, and Dijon, scraping up any browned bits from the pan bottom.
8. 8Nestle the chicken back into the skillet skin-side up, reduce heat to medium, cover, and simmer 12 to 15 minutes until the chicken reaches 165°F and the fruit is juicy but still holds shape.
9. 9Uncover for the last 2 minutes to let the pan juices reduce slightly, then spoon the bright fruit and light pan sauce over each thigh to serve.