Grape, chicken and tarragon tray bake
If you can resist eating them straight from the punnet, Sable grapes make a brilliant addition to all sorts of sweet and savoury recipes. Halved, raw Sable grapes are a lovely foil to roasted cauliflower in a winter salad, for instance, and cooked, they bring a juicy tang to this chicken and tarragon traybake
- Serves4
- CourseMain meal
- Prepare10 mins
- Cook10 mins
- Total time10 mins
Ingredients
- 2 onions, each cut into 8 wedges
- 4 skin-on chicken thighs
- 4 clove/s garlic, 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
Method
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.
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.
Nutritional
Typical values per serving when made using specific products in recipe
Energy | 2,816kJ/ 677kcals |
|---|---|
Fat | 46g |
Saturated Fat | 8.7g |
Carbohydrates | 27g |
Sugars | 25g |
Fibre | 4.1g |
Protein | 32g |
Salt | 0.7g |