Chicken Thighs in a Mustard, Tarragon, and Grape Pan Sauce Recipe
If you are looking to impress your taste buds and warm your soul with a dish that’s both elegant and comforting, the Chicken Thighs in a Mustard, Tarragon, and Grape Pan Sauce Recipe is just what you need. This recipe perfectly balances the juicy richness of golden chicken thighs with a creamy, tangy sauce bursting with the sweetness of grapes and the fresh herbaceous notes of tarragon. Every bite offers a delightful medley of flavors and textures that feels both rustic and refined—a true showstopper for any dinner occasion.
Ingredients You’ll Need
Each ingredient in this recipe is simple yet essential, working together to build vibrant layers of flavor and texture. From the crispy chicken skin to the luxurious pan sauce, every component adds something special.
- 6-8 chicken thighs, skin-on and bone-in: Key for juicy, flavorful meat and crispy, golden skin that anchors this dish.
- Dash vegetable oil: Helps you get that perfect sear without sticking or burning.
- Knob of unsalted butter: Adds richness and helps soften the shallots and garlic gently.
- 1 large shallot, finely sliced: Brings subtle sweetness and depth to the sauce.
- 2 garlic cloves, finely sliced: Adds aromatic intensity without overpowering the dish.
- 100g white wine: Introduces acidity and complexity, perfect for deglazing the pan.
- 1 tbsp wholegrain mustard: Gives a lovely tang and slight texture to the sauce.
- 100g good quality chicken stock: Builds savory depth and body in the sauce.
- 150ml single cream: Creates a smooth, luscious finish that ties all the flavors together.
- 100g white grapes, halved lengthways: Adds fresh bursts of sweetness and a fun, unexpected twist.
- 3 large tarragon sprigs, leaves picked and chopped: Infuses the sauce with its unique anise-like freshness.
- Salt, to taste: Enhances every flavor and balances the tangy and creamy elements.
How to Make Chicken Thighs in a Mustard, Tarragon, and Grape Pan Sauce Recipe
Step 1: Preheat the Oven
Start by setting your oven to 180°C fan or gas mark 6. Getting the oven just right ensures your chicken thighs cook evenly and finish with tender, juicy meat beneath that crispy skin.
Step 2: Sear the Chicken
Heat a dash of vegetable oil in a large stainless steel frying pan over medium-high heat. Season the chicken thighs generously with salt. Place them skin-side down in the pan and resist the urge to move them around. This patience pays off as the skin crisps until deeply golden and irresistibly crunchy, usually about 7-10 minutes. If some spots brown slower, gently press down with a spatula to encourage even browning.
Step 3: Bake the Chicken
Once that crispy skin is achieved, transfer the thighs skin-side up to a baking dish and pop them in your preheated oven. Baking for 10-15 minutes, depending on thigh size, ensures the chicken finishes cooking through while staying juicy and tender.
Step 4: Prepare the Sauce
Don’t clean your frying pan because all those browned bits left from searing are pure flavor gold. Add a knob of butter along with finely sliced shallots and garlic, then gently cook for 3-5 minutes until softened. Avoid browning as you want those flavors delicate and sweet.
Step 5: Deglaze the Pan
Pour in the white wine, scraping up every caramelized bit from the bottom. This step is magical—it captures all that deep chicken flavor and transforms it into the sauce base. Let the wine simmer and reduce by half, about 3 minutes.
Step 6: Build the Sauce
Stir in wholegrain mustard and chicken stock, then keep simmering until the liquid reduces by half again, concentrating the flavor. Now add the single cream, letting the sauce thicken to your preferred consistency. This rich and tangy sauce is what makes this dish unforgettable.
Step 7: Finish the Sauce
Gently fold in halved grapes and season with salt to your liking. Finally, stir in freshly chopped tarragon leaves—the fresh herb aroma will lift the entire dish. This balance of creamy, tangy, sweet, and herbal notes creates a sauce that clings beautifully to the chicken.
Step 8: Combine and Serve
Return those perfectly cooked chicken thighs to the pan, nestling them into the sauce to soak up all the delicious flavors. Serve immediately to enjoy the perfect harmony of textures and tastes.
How to Serve Chicken Thighs in a Mustard, Tarragon, and Grape Pan Sauce Recipe
Garnishes
A handful of freshly chopped tarragon or a sprinkle of cracked black pepper adds an eye-catching finish and a fresh burst of flavor right before serving. Thinly sliced green onions or microgreens can also bring lovely color and texture contrast to the plate.
Side Dishes
This dish shines next to simple steamed green vegetables like asparagus, green beans, or tender broccoli to brighten the plate. For carbs, classic roast potatoes absorbing the luscious sauce or fluffy steamed rice round out the meal perfectly, bringing comfort and balance.
Creative Ways to Present
For a special dinner, plate each chicken thigh with a generous drizzle of sauce and a neat stack of vegetable sides. Consider serving with a rustic baguette to mop up every last drop of the pan sauce. You could also turn this recipe into elegant individual portions in small gratin dishes for parties.
Make Ahead and Storage
Storing Leftovers
Leftover chicken and sauce can be stored together in an airtight container in the refrigerator for up to 3 days. Make sure it cools down completely before sealing to maintain freshness and prevent sogginess.
Freezing
This Chicken Thighs in a Mustard, Tarragon, and Grape Pan Sauce Recipe freezes well. Place cooled leftovers in a freezer-safe container and freeze for up to 2 months. When ready, thaw overnight in the fridge before reheating.
Reheating
Reheat gently on the stovetop over low heat, stirring occasionally to warm the sauce without curdling the cream. Alternatively, microwave in short bursts, stirring in between. Avoid overheating to keep the chicken tender and the sauce silky.
FAQs
Can I use chicken breasts instead of thighs?
Yes, though chicken thighs are preferred for their juicy texture and flavor. If using breasts, be careful not to overcook, as they can dry out more easily.
What can I substitute for tarragon?
If fresh tarragon isn’t available, you can try dried tarragon (use sparingly as it’s more concentrated) or a combination of fresh basil and fennel fronds for a similarly aromatic and slightly anise-like flavor.
Can I make the sauce dairy-free?
Absolutely! Substitute the single cream with a coconut cream or a plant-based cream alternative. The sauce won’t be identical but will still be rich and delicious.
What type of white wine works best?
Use a dry white wine like Sauvignon Blanc, Pinot Grigio, or Chardonnay. Avoid sweet wines to keep the sauce balanced and not overly sweet.
Can I prepare this recipe for a larger crowd?
Definitely! Just multiply the ingredient quantities accordingly and make sure to sear and bake the chicken in batches if needed to maintain perfect texture and flavor.
Final Thoughts
This Chicken Thighs in a Mustard, Tarragon, and Grape Pan Sauce Recipe is one of those dishes that feels both effortlessly elegant and deeply comforting, making it a genuine crowd-pleaser. It’s perfect for impressing dinner guests or simply elevating your weekday meals. Give it a try—you might just find this becoming one of your most beloved chicken recipes!
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Chicken Thighs in a Mustard, Tarragon, and Grape Pan Sauce Recipe
- Total Time: 40 minutes
- Yield: 3 servings 1x
Description
Savor tender chicken thighs cooked to crispy perfection, nestled in a luxurious mustard, tarragon, and grape pan sauce. This elegant yet simple dish combines the richness of creamy wholegrain mustard sauce with the sweetness of fresh grapes and the aromatic touch of tarragon, perfect for an impressive weeknight dinner or special occasion.
Ingredients
Chicken and Cooking Fat
- 6–8 chicken thighs, skin-on and bone-in
- Dash of vegetable oil
- Knob of unsalted butter
Sauce
- 1 large shallot, finely sliced
- 2 garlic cloves, finely sliced
- 100g white wine
- 1 tbsp wholegrain mustard
- 100g good quality chicken stock
- 150ml single cream
- 100g white grapes, halved lengthways
- 3 large tarragon sprigs, leaves picked and chopped
- Salt, to taste
Instructions
- Preheat the Oven: Heat your oven to 180°C fan/gas mark 6 to prepare for finishing the chicken after searing.
- Sear the Chicken: In a large stainless steel frying pan over medium-high heat, add a dash of vegetable oil. Season the chicken thighs with salt and place them skin-side down in the hot pan. Cook undisturbed until the skin is very crisp and golden, about 7-10 minutes, pressing down with a spatula on slower browning parts.
- Bake the Chicken: Transfer the seared chicken thighs to a baking dish skin-side up, and bake in the oven for 10-15 minutes depending on size, ensuring thorough cooking.
- Prepare the Sauce Base: Without cleaning the frying pan, add a knob of unsalted butter along with the finely sliced shallot and garlic. Cook gently for 3-5 minutes until softened, being careful not to brown them to preserve delicate flavors.
- Deglaze the Pan: Pour in the white wine, scraping the bottom of the pan to lift the flavorful browned bits (fond). Allow the wine to simmer and reduce by half, about 3 minutes, intensifying the sauce base.
- Build the Sauce: Stir in the wholegrain mustard and chicken stock, letting the mixture reduce by half again, roughly 5 minutes. Add the single cream and continue reducing until the sauce reaches your desired consistency.
- Finish the Sauce: Gently fold in the halved white grapes, season with salt to taste, and stir in the chopped tarragon leaves to infuse a fresh herbal aroma.
- Combine and Serve: Return the cooked chicken thighs to the pan, nestling them into the sauce to coat and warm through. Serve immediately, accompanied by steamed green vegetables and your choice of roast potatoes or rice for a complete, satisfying meal.
Notes
- Ensure the chicken skin is crisp before transferring to the oven for best texture.
- Do not brown the shallots and garlic; gentle cooking enhances sweetness without bitterness.
- Using quality chicken stock and white wine enriches the depth of the sauce.
- White grapes add a subtle sweetness; seedless varieties work best for ease of eating.
- Tarragon provides a distinctive anise-like flavor that complements the mustard sauce beautifully.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Oven Baking
- Cuisine: French
