Pan-Roasted Chicken and Grapes - Divine Dish

Name: Pan-Roasted Chicken and Grapes - Divine Dish
Ingredients: 1/4 sheet Puff pastry; Nonstick spray; 2 oz Brie cheese (cut into chunks); 2 TBSP Cranberry sauce (canned); 1 TBSP Pistachio nuts (shelled and chopped); Flaky sea salt; Black pepper ((optional)); 2 TBSP Extra virgin olive oil; 2 cloves Garlic (smashed); 2 Chicken thighs skin-on bone-in (skin-on, bone-in); Salt (to taste); Black pepper (to taste); 2 Shallots (sliced lengthwise); ½ TBSP Balsamic vinegar (or sherry vinegar, apple cider vinegar, or any flavorful complementary vinegar); 2 cups Grapes (divided into small clusters); ½ TBSP Fresh rosemary (chopped); 4 oz Green beans (ends trimmed); 2 cloves Garlic (minced); 8 oz Sauvignon blanc wine (chilled)

divinedish.org

Pan-roast juicy chicken thighs with grapes and garlic, drizzled with balsamic vinegar for a delicious and easy meal. Perfect for a special dinner or cookout.

View Original

Share this recipe:

Ingredients

1/4 sheet Puff pastry
Nonstick spray
2 oz Brie cheese (cut into chunks)
2 TBSP Cranberry sauce (canned)
1 TBSP Pistachio nuts (shelled and chopped)
Flaky sea salt
Black pepper ((optional))
2 TBSP Extra virgin olive oil
2 cloves Garlic (smashed)
2 Chicken thighs skin-on bone-in (skin-on, bone-in)
Salt (to taste)
Black pepper (to taste)
2 Shallots (sliced lengthwise)
½ TBSP Balsamic vinegar (or sherry vinegar, apple cider vinegar, or any flavorful complementary vinegar)
2 cups Grapes (divided into small clusters)
½ TBSP Fresh rosemary (chopped)
4 oz Green beans (ends trimmed)
2 cloves Garlic (minced)
8 oz Sauvignon blanc wine (chilled)