Maggie Beer

Chicken Thighs with Verjuice Grape Sauce

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Step 1: Preheat a fan forced oven to 200C.

Step 2: Season the skin of the chicken thighs with sea salt.

Step 3: Place a large nonstick, oven proof fry pan over a high heat and pour in 2 tablespoons of Extra Virgin Olive Oil. Once hot, fry the chicken thighs skin side down for 5 minutes or until golden brown. Turn over each thigh and place the pan into the oven to bake for 15 minutes.

Step 4: Meanwhile, place another medium size nonstick fry pan over a high heat and add the remaining Extra Virgin Olive Oil. Once hot, add the shallots and fry for 2 minutes till they begin to soften then add the garlic. Turn the temperature down to avoid burning the shallots and cook for a further few minutes until soft, deglaze with Verjuice and cook for a remaining 2 minutes.

Step 5: Add the Chicken Stock, thickened cream and thyme. Bring to the boil and reduce for 5 minutes, add the grapes at the last moment and season with sea salt and freshly cracked black pepper to taste.

Step 6: Remove chicken from the oven and allow to rest for 10 minutes.

Step 7: To serve, place the chicken thighs onto a serving platter. Pour any of the resting juices into the Verjuice sauce, then pour over the thighs and sprinkle with baby beetroot leaves (optional).

Step 8: Note: This dish also goes well served with soft polenta or bitter green salad. You can also replace the thyme with French tarragon.


  1. 800g chicken thighs skin on and bone in
  2. to season sea salt
  3. 2 golden shallots roughly chopped
  4. 2 cloves garlic roughly chopped
  5. 60ml 1/4 cup Verjuice
  6. 60ml 1/4 cup Chicken Stock
  7. 1/3 cup thickened cream
  8. 140g green grapes cut in half
  9. to garnish baby beetroot leaves (optional)

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