Description
This Chicken Thighs in a Mustard, Tarragon, and Grape Pan Sauce recipe combines juicy chicken thighs with a tangy mustard sauce, sweet grapes, and aromatic tarragon for a flavorful and elegant dish that’s perfect for a special dinner.
Ingredients
Scale
Chicken Thighs:
- 6 bone-in, skin-on chicken thighs
- 1 tablespoon olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
Mustard, Tarragon, and Grape Pan Sauce:
- 1 shallot (minced)
- 1 cup seedless red grapes (halved)
- ½ cup dry white wine
- 1 tablespoon Dijon mustard
- 1 teaspoon fresh tarragon (chopped)
- ¼ cup chicken broth
- 2 tablespoons heavy cream
- 1 teaspoon lemon juice
Instructions
- Preheat the oven: Preheat the oven to 400°F (200°C).
- Season and sear the chicken: Pat the chicken thighs dry, season with salt and pepper, then sear in a skillet until golden brown.
- Roast the chicken: Transfer the skillet to the oven and roast until the chicken is cooked through.
- Prepare the sauce: In the same skillet, sauté shallot, add grapes, white wine, mustard, tarragon, chicken broth, and simmer.
- Finish the sauce: Stir in heavy cream and lemon juice, then return the chicken to the skillet to coat with the sauce.
Notes
- You can substitute fresh tarragon with ½ teaspoon dried tarragon if needed.
- For a sweeter note, use a mix of red and green grapes.
- If you don’t have white wine, use additional chicken broth.
Nutrition
- Serving Size: 1 chicken thigh with sauce
- Calories: 370
- Sugar: 5g
- Sodium: 520mg
- Fat: 25g
- Saturated Fat: 7g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 130mg
