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Published 27/04/2026
0:45
Serves 4
Medium

Chicken thighs in a mustard, tarragon and grape pan sauce

A sophisticated twist on a pan-fried classic, using the sweetness of grapes to balance the punchy heat of wholegrain mustard.

Using a stainless steel pan is key here. Those little caramelized bits left behind after browning the chicken - known as the fond - provide the deep, savoury base for your sauce. It’s bistro-quality cooking made achievable at home. Serve with steamed greens and buttery mash or rice, depending on how you feel.

What you'll need...

  • 6-8 chicken thighs, skin-on and bone-in
  • Dash of vegetable oil
  • Knob of unsalted butter
  • 1 large shallot, finely sliced
  • 2 garlic cloves, finely sliced
  • 100ml dry white wine
  • 1 tbsp wholegrain mustard
  • 100ml chicken stock
  • 150ml single cream
  • 100g white grapes, halved lengthways
  • 3 large tarragon sprigs, leaves picked and chopped

Method

  1. Heat the oven to 180°C fan/gas 6. Season the chicken skin with salt. Heat a large stainless steel frying pan over medium-high heat, add a dash of oil, and sear the thighs skin-side down for 8-10 minutes until the skin is very crisp and golden. Don’t be tempted to move the thighs before this happens, but if some parts are taking longer to brown than others you can press down on the thighs with a spatula. However, we recommend being patient as they'll unstick on their own.

  2. Transfer the chicken to a baking dish (skin-side up) and finish in the oven for 10-15 minutes until cooked through. Use a meat thermometer to check when the chicken is cooked through.

  3. Meanwhile, discard all but a tablespoon of fat from the pan. Add the butter, shallot, and garlic and cook for 3-5 minutes until soft. Deglaze with white wine, scraping up the brown bits (the fond) with a wooden spoon (avoid metal utensils as this can scratch the pan's surface).

  1. Simmer the wine until reduced by half, then stir in the mustard and stock. Reduce by half again, then pour in the cream and simmer until thickened. 

  2. Stir in the grapes and tarragon, then nestle the chicken back into the sauce to serve. We love serving this dish with green veggies, mashed potatoes or rice depending on the weather and occasion. 

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