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
Scale
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
