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Chicken with grapes and tarragon recipe

7 ratings

One-pots are wonderfully simple to make, but needn't feel basic – this recipe is special enough for hosting or as an alternative to Sunday roast. Sweet and sour, sticky and unctuous, the combination of red grapes, garlic, white wine vinegar and aromatic herbs is a real winner. See method

Serves 4
Takes 55 mins
463 calories / serving
Freezable
Gluten-free
Dairy-free

Ingredients

1kg chicken legs or 1kg chicken thighs and drumsticks
1 tbsp olive oil
6 echalion shallots, peeled and halved
6 garlic cloves, peeled and left whole
500g red grapes, broken into small clusters
6 tbsp white wine vinegar
20g pack fresh tarragon, leaves picked
green salad (optional)
crusty bread (optional)

Each serving contains

Energy
1935kj
463kcal 23%
Fat
25g 35%
Saturates
7g 33%
Sugars
24g 27%
Salt
0.6g 10%

of the reference intake
Carbohydrate 25.4g Protein 32.1g Fibre 3g

Method

Preheat the oven to gas 6, 200°C, fan 180°C. Liberally season the chicken. Heat the oil in a casserole pan over a medium heat, then brown the chicken all over for 10 mins or until deep golden.
Push the chicken to one side of the pan, then add the shallots, garlic and the grapes. Stir in the vinegar and 2 tbsp water, then arrange everything in an even layer with the chicken, skin-side up, on the top.
Transfer to the oven for 40 mins or until the chicken is crisp and cooked through and the grapes are bursting and juicy. Scatter over the tarragon leaves, then serve with a green salad and some crusty bread, if you like.

Freezing and defrosting guidelines

In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

See more Chicken recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.