Description
Tender, juicy chicken thighs cooked to perfection in a flavorful pan sauce made with mustard, tarragon, and grapes. This French-inspired dish is a delicious and elegant option for a weeknight dinner.
Ingredients
Scale
Chicken Thighs:
- 6 bone-in, skin-on chicken thighs
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Pan Sauce:
- 1 small shallot, finely chopped
- 2 garlic cloves, minced
- 1/2 cup seedless red grapes, halved
- 1/2 cup low-sodium chicken broth
- 1 tablespoon Dijon mustard
- 1 tablespoon whole grain mustard
- 1 tablespoon chopped fresh tarragon (or 1 teaspoon dried)
- 2 teaspoons white wine vinegar or white wine
- 1 tablespoon unsalted butter
Instructions
- Prepare the Chicken: Pat the chicken thighs dry and season with salt and pepper.
- Sear the Chicken: Heat olive oil in a skillet, sear the chicken until golden and crispy, then set aside.
- Make the Sauce: Cook shallot and garlic, add grapes, broth, mustards, and vinegar. Simmer, then stir in tarragon and butter.
- Finish Dish: Return chicken to the skillet, spoon sauce over the top, and cook briefly to heat through.
- Serve: Serve hot with preferred sides.
Notes
- Serve with mashed potatoes, rice, or crusty bread to soak up the sauce.
- If you prefer a smoother sauce, lightly mash the grapes as they cook.
- Boneless thighs can be used, but adjust cooking time slightly.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: French
Nutrition
- Serving Size: 1 chicken thigh with sauce
- Calories: 360
- Sugar: 5g
- Sodium: 430mg
- Fat: 24g
- Saturated Fat: 7g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 115mg
