Tuscan braised chicken thighs with grapes

For a simple dinner that doesn't skimp on flavour, you can't beat this braised chicken thigh recipe. Tuscan spices, white wine and juicy grapes are the key to bringing this dairy-free dish to life

By Sophie Gray
  • 25 mins preparation
  • 30 mins cooking
  • Serves 4 - 6
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  • 1/2 cup plain four
  • 1 teaspoon store-bought Tuscan spice blend
  • salt and pepper
  • 6 chicken thighs, bone in, skin on
  • 2 tablespoon oil
  • 1 onion, chopped
  • 2 clove garlic, crushed
  • 3/4 cup white wine
  • 1/2 cup chicken stock
  • 1 teaspoon cornflour
  • 1 teaspoon cold water
  • 1 1/2 cup grapes
  • handful of fresh parsley


  • 1
    Preheat oven to 200°C.
  • 2
    Combine flour and Tuscan spice blend in a bowl. Season well with salt and pepper and then coat the chicken thighs in the mixture.
  • 3
    Heat the oil in a large frying pan or skillet and cook the chicken, skin-side down, over a medium-high heat until well browned. Turn the pieces and brown on the other side. Remove to a plate and set aside.
  • 4
    Reduce the heat to low and cook the onion and garlic gently until soft. Add the wine and bring to a simmer, cooking until reduced by half. Add the chicken stock and simmer for a further 5 minutes.
  • 5
    Mix the cornflour with the cold water, and add to pan. When liquid begins to thicken, return the chicken pieces to the pan.
  • 6
    Spoon some sauce over the chicken and transfer pan to the oven. Cook for 15 minutes then add the grapes; cover with the sauce and cook for 15 minutes. Sprinkle with parsley before serving.


If you don't have a pan that can go from the stove to oven transfer the sauce and chicken pieces to an ovenproof baking dish before placing in oven.