- 3 lb bone-in skin-on chicken parts (thighs, drumsticks, and/or breasts)
- Kosher salt and freshly ground pepper
- 1 Tbsp olive oil
- 1 cup seedless grapes
- 1 cup pitted kalamata olives
- 2 shallots, sliced
- 1 Tbsp chopped fresh rosemary
- ½ cup dry white wine
- ½ cup chicken broth
- Preheat oven to 450°F.
- Pat chicken dry and season generously with salt and pepper. Warm oil in a heavy, ovenproof 12-inch skillet (cast- iron if you’ve got it) over medium-high heat until it shimmers. Working in 2 batches, brown chicken, flipping once, about 5 minutes per batch, transferring first batch to a plate while second batch browns. I take a lot of care in this step, not moving chicken until skin releases itself and is nicely bronzed.
- Return all chicken to pan, skin side up, and surround with grapes, olives, shallots, and rosemary. Roast chicken until just cooked through and juices run clear, about 20 minutes. 4. Transfer chicken, grapes, and olives to a platter, then add wine and chicken broth to juices in skillet over medium-high heat. Bring to a boil, scraping up any brown bits, and cook until reduced by half, 2 to 3 minutes. Strain sauce and pour over chicken, if desired. (See how long it takes guests to offer to slurp up sauce with a spoon.)