g Rosemary Chicken with Grapes and Olives - Big Horn Olive Oil Company
Shopping Cart  $0.00
Where Healthy is Simply Delicious
Now you can have the world's best Ultra Premium Olive Oils and Balsamic Vinegars delivered right to your door.
Rosemary Chicken with Grapes and Olives

3 lbs. chicken thighs, boneless & skinless
1 tbs. Big Horn Rosemary olive oil
1 cup seedless grapes, halved
1 cup pitted Kalamata olives, sliced
1 shallot
1/2 cup dry white wine
1/2 cup chicken broth
1 tbs. Big Horn Apricot balsamic vinegar
1/4 tsp. Sel Gris sea salt
1/4 tsp. black pepper

Preheat oven to 450 degrees. Heat olive oil and brown chicken over medium heat in a ovenproof skillet for 5 minutes on each side. Take chicken out of the pan, and add grapes, olives, shallots cook for a minute and add chicken and salt and pepper to taste. Roast the chicken for 20 minutes. Transfer the chicken, olives, grapes and shallots to a platter. Add wine, chicken broth and vinegar to the skillet and bring to a boil, about 2 to 3 minutes. Strain sauce and pour over chicken.