Chicken with grapes and tarragon recipe
Created by The Tesco Recipes team
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
- Dairy-free
- Gluten-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)
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Shop ingredientsEach serving contains
- Energy
- 1935kJ 463.0kcal
- Fat
- 25g
- Saturates
- 7g
- Salt
- 0.6g
- Sugars
- 24g
of the Reference intake
Carbohydrate 25.4gProtein 32.1gFibre 3.0g
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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.
- See more Chicken recipes
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.
- For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
