I adore a sweet-yet-savory dish like this one; especially one that highlights ripe fruit of the season. For this simple weeknight dinner, boneless, skinless chicken thighs are first seared to golden brown and then finished off in the same pan along with a colorful sauce made with shallots, red grapes, fresh herbs, chicken stock and a touch of red wine vinegar for tang.  What makes this pan-sauce ultimately rich and very fragrant are a last minute pat of unsalted butter, and the use of ground cardamom for a warming flavor.

Tagged: cardamom, chicken, chicken stock, chicken thighs, chicken with shallots and grapes, Cooking Light, Cooking Light magazine, fresh parsley, grapes, red grapes, red wine vinegar, seared chicken, seared chicken with shallots and grapes, shallots