Description
This French-inspired chicken recipe features crispy bone-in, skin-on chicken thighs cooked stovetop and served with a flavorful mustard, tarragon, and grape pan sauce. The combination of savory mustard and fresh herbs with sweet grapes creates a deliciously balanced dish perfect for a main course.
Ingredients
Scale
Chicken and Seasoning
- 6 bone-in, skin-on chicken thighs
- Salt and black pepper to taste
Pan Sauce
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1 small shallot, finely chopped
- 2 cloves garlic, minced
- ½ cup white wine or chicken broth
- 1 tablespoon Dijon mustard
- 1 teaspoon whole-grain mustard
- 1 teaspoon chopped fresh tarragon (plus more for garnish)
- 1 cup seedless red or green grapes, halved
- ¼ cup heavy cream (optional)
Instructions
- Season the chicken: Generously season the chicken thighs with salt and black pepper on all sides to enhance flavor.
- Cook the chicken: Heat olive oil in a large skillet over medium-high heat. Place chicken thighs skin-side down and cook for 6–8 minutes until the skin is golden brown and crisp. Flip and cook the other side for 5–6 minutes until cooked through and internal temperature reaches 165°F. Remove chicken from the skillet and set aside on a plate.
- Sauté aromatics: Pour off excess fat from the skillet, leaving about 1 tablespoon behind. Reduce heat to medium and add butter, chopped shallot, and minced garlic. Sauté for 1–2 minutes until fragrant and softened.
- Deglaze the pan: Add white wine or chicken broth to the skillet, scraping up any browned bits from the bottom of the pan to incorporate into the sauce.
- Add mustard and herbs: Stir in Dijon mustard, whole-grain mustard, and chopped fresh tarragon. Allow the sauce to simmer gently for 2–3 minutes to reduce slightly and blend flavors.
- Cook the grapes: Stir in the halved grapes and cook for an additional 2 minutes until they soften and release their juices into the sauce.
- Add cream (optional): If using, stir in heavy cream and simmer for 1 more minute until the sauce thickens slightly and becomes creamy.
- Reheat chicken in sauce: Return the cooked chicken thighs to the skillet, spoon the sauce over them, and simmer gently for 2–3 minutes to reheat and marry flavors.
- Garnish and serve: Sprinkle additional fresh tarragon over the top before serving hot. Pair with roasted potatoes, rice, or crusty bread to enjoy the sauce fully.
Notes
- This dish pairs beautifully with roasted potatoes, rice, or crusty bread to soak up the flavorful sauce.
- You can substitute boneless chicken thighs or chicken breasts, just adjust the cooking time accordingly to ensure they are fully cooked.
- If fresh tarragon is not available, use ½ teaspoon dried tarragon as a substitute.
