This rustic skillet supper is the ultimate company-worthy comfort food. Juicy, antioxidant-rich red grapes combine with shallots, vinegar, and cardamom to yield an intriguing balance of tart and sweet flavors.

Robin Bashinsky
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Caitlin Bensel

Recipe Summary

20 mins
20 mins
Serves 4


Ingredient Checklist


Instructions Checklist
  • Heat oil in a large skillet over high. Sprinkle chicken with pepper and 1/2 teaspoon salt. Add chicken to skillet; cook until browned on one side, 5 to 6 minutes. Remove from skillet.

  • Add grapes to skillet; cook, stirring occasionally, until skins are slightly charred, about 3 minutes. Add shallots and cardamom; cook, stirring often, until shallots are translucent and grapes begin to burst, about 3 minutes. Add chicken, browned side up, stock, and vinegar. Bring to a boil; reduce heat to medium, and simmer until grapes release their liquid, 3 to 4 minutes.

  • Remove chicken from skillet. Add parsley, butter, and remaining 1/4 teaspoon salt to skillet; stir to combine. Return chicken to skillet. Spoon sauce over chicken to serve.

Nutrition Facts

322 calories; fat 12g; saturated fat 4g; protein 37g; carbohydrates 18g; fiber 2g; sugars 12g; added sugar 0g; sodium 532mg; calcium 0 5% DV; potassium 0 6% DV.