Description
This braised chicken dish features tender chicken legs simmered with grapes, herbs, and a rich broth, creating a delightful balance of savory and sweet flavors. Ideal for a cozy dinner, it pairs well with creamy sides or a fresh salad.
Ingredients
Scale
- 4 chicken legs (thigh and drumstick attached)
- Salt and pepper, to taste
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 cup chicken broth
- 1 cup red or green grapes, halved
- 1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)
- 1 tablespoon balsamic vinegar
- 1 tablespoon honey
- 1 bay leaf
- Fresh parsley, chopped (for garnish)
Instructions
- Pat the chicken legs dry with paper towels and season generously with salt and pepper on all sides.
- In a large pot or Dutch oven, heat olive oil over medium-high heat. Once hot, add the chicken legs skin-side down and sear for 5-7 minutes until golden brown. Flip and sear the other side for an additional 5 minutes. Remove and set aside.
- In the same pot, add the chopped onion and sauté for 3-4 minutes until translucent. Add minced garlic and sauté for another minute.
- Pour in chicken broth, scraping the bottom of the pot to release browned bits. Add halved grapes, thyme, balsamic vinegar, honey, and bay leaf. Stir to combine.
- Return the seared chicken legs to the pot, ensuring they are mostly submerged. Bring to a gentle simmer, then reduce heat to low, cover, and braise for about 45 minutes.
- Check for doneness; the meat should be tender. If not, cover and cook for an additional 10-15 minutes. Discard the bay leaf and adjust seasoning if needed.
- Serve each chicken leg on a plate with grape sauce spooned over the top. Garnish with freshly chopped parsley.
Notes
- Dieses Gericht passt gut zu cremigem Kartoffelpüree, Reis oder einem einfachen grünen Salat.
- Für ein gehobenes Erlebnis servieren Sie es mit einem Glas Weißwein wie Chardonnay oder Sauvignon Blanc.
- Überschüsse können in einem luftdichten Behälter im Kühlschrank bis zu 3 Tage aufbewahrt werden.
- Prep Time: 15 minutes
- Cook Time: 60 minutes