Seared Chicken with Shallots and Grapes


1 TB olive oil
6 chicken thighs
1/2 tsp pepper
3/4 tsp sea salt, divided
1 1/2 c seedless red grapes
1 c thinly sliced shallots
3/4 tsp ground cardamom
1/2 c chicken stock or broth
1 1/2 TB red wine vinegar
2 TB chopped fresh Italian flat-leaf parsley
1 TB butter


Heat oil in a large skillet over high heat. Sprinkle chicken with pepper and a half teaspoon of salt. Add chicken to skillet; cook until browned on one side, 5 to 6 minutes. Remove from skillet and keep warm.
Add grapes; cook, stirring occasionally, until skins are slightly charred. Add shallots and cardamom; cook, stirring often, until shallots are translucent and grapes begin to burst, about 5 minutes. Return chicken to pan, browned side up, and add stock and vinegar. Bring to a boil; reduce heat to medium and simmer until grapes release their liquid.
Remove chicken from skillet. Add parsley, butter and remaining salt; stir to combine Return chicken to skillet, spoon sauce over then serve.