Chicken thighs in a mustard, tarragon and grape pan sauce
- Published: 1 Jul 24
- Updated: 1 Jul 24
The sauce for this easy chicken thighs recipe is inspired by the classic French dish sole veronique, in which the delicate fish is baked in a vermouth-based cream sauce with tarragon and grapes. This is a dish that’s simple to cook but still gives off cheffy bistro vibes when brought to the table. All it needs is steamed green veg, with roast potatoes or rice on the side.
Using a stainless steel frying pan is key to help brown the chicken and make the star sauce, using all that delicious fond from the bottom of the pan for buckets of flavour. Unfamiliar with fond? Find out more about why those little brown bits that adhere to the base of the pan after you’ve fried something are so valuable…
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Serves 3-4 -
Hands-on time 25 min. Oven time 10-15 min
Before you start
- 6-8 chicken thighs, skin-on and bone-in
- Dash vegetable oil
- Knob of unsalted butter
- 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
Nutrition
- Calories
- 403kcals
- Fat
- 17g (7.8g saturated)
- Protein
- 52g
- Carbohydrates
- 5.5g (5.5g sugars)
- Fibre
- 0.8g
- Salt
- 1g
Stainless steel pans are ideal for searing and browning ingredients, producing delicious caramelised flavours that are the key to making incredible pan sauces. The tri-ply technology in ProCook’s pan sandwiches a core of heat-conducting aluminium between two layers of stainless steel, providing a durable cooking material that’s quick to heat up.
Price correct June 2024