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Grape, chicken and tarragon tray bake
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2 onions, each cut into 8 wedges
4 skin-on chicken thighs
4 garlic cloves, crushed
400g black sable grapes
2 tbsp olive oil
100ml white wine
70g walnuts, roughly chopped
1 tbsp Dijon mustard
½ lemon, juice
2 tbsp extra virgin olive oil
½ tbsp clear honey
½ x 20g pack tarragon, leaves chopped
1. Preheat the oven to 190˚C, gas mark 5. Put the onions, chicken, garlic and grapes in a roasting tin large enough to fit everything in 1 layer; season. Drizzle with the olive oil, massage it in, then spread the ingredients evenly out in the tin, with the chicken skin-side up. Pour in the wine, then bake for 30 minutes. Scatter over the walnut pieces and return to the oven for 25-30 minutes, until the chicken is golden-brown and cooked through, the juices run clear and no pink meat remains.
2. Meanwhile, in a small bowl, mix the mustard with the lemon juice, extra virgin olive oil and honey. Season, then whisk in the tarragon. Serve the chicken with the dressing on the side or spooned over the top. It’s perfect with mashed potato or fresh crusty bread.
Typical values per serving:
This recipe was first published in January 2021.
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