Karina Sharma
Chicken thighs, olive oil, salt, pepper, grapes, butter, garlic, thyme, broth, balsamic vinegar.
Heat olive oil in a skillet over medium-high heat. Sear the chicken thighs, skin-side down, until golden and crispy.
Flip the chicken, add smashed garlic and fresh thyme to the pan. Cook for 5 more minutes.
Add halved grapes to the pan. Drizzle balsamic vinegar over them. Let it simmer.
Add chicken broth and butter to the pan. Stir to create a delicious sauce.
Transfer the pan to a preheated oven (375°F/190°C) and roast for 20 minutes, until the chicken is fully cooked.
Serve your pan-roasted chicken with a spoonful of the grape sauce and a side of veggies or rice. Enjoy.