Looks aren’t everything, but–goodness!–this dish tasted all the better for its beauty: golden-brown chicken, black kalamata olives, red grapes, greenest parsley, and the lovely contrast of shredded parmesan cheese. A one-skillet wonder!

Cast-Iron Chicken with Grapes and Kalamata Olives

1 tbsp olive oil

1 tbsp dried rosemary

1 tsp sea salt

1/2 tsp ground black pepper

4 chicken thighs and 4 drumsticks (about 4 lbs)

2 cups whole seedless red grapes

1-1/2 cups whole pitted kalamata olives

1 red onion, sliced thin

3/4 cup white cooking wine

3/4 cup chicken broth

1/4 cup parmesan cheese

1 tbsp parsley

1) Preheat oven to 450 degrees; lightly grease casserole dish with olive oil spray

2) In large oven-safe skillet (I used cast iron), heat 1 tbsp olive oil over medium-high heat; sprinkle rosemary, salt, and pepper over oil and add chicken pieces to skillet; cook 3 minutes each side until golden brown; scatter grapes, olives, and onion over chicken and remove from stove top; bake in oven 20 minutes

3) Carefully turn chicken pieces, pour cooking wine and chicken broth over top, and bake 10 minutes (or until chicken is no longer pink inside); scatter parmesan cheese and parsley over chicken and bake additional 5 minutes; serve paired with warm bread and a crisp salad

Servings: 4-6 (depending on how many guys are at your table with fork and knife in hand)