Slow Braised Chicken With Grapes

Total Time: 1 hr Preparation Time: 1 hr

Ingredients

• Servings: 6
• 4 chicken legs
• 4 chicken breasts, on the bone
• salt & fresh ground pepper
• 2 tablespoons olive oil
• 2 cups sliced onions
• 1/2 cup sliced carrot
• 2 tablespoons chopped fresh tarragon
• 1 lb red seedless grapes, halved, about 3 cups
• 1/4 cup balsamic vinegar

Recipe

• 1 preheat oven to 300°f.
• 2 season chicken pieces with salt and pepper. heat oil in a dutch oven or ovenproof casserole over medium heat.
• 3 brown chicken pieces in batches, skin-side down first, about 3 minutes per side. remove chicken from casserole and reserve. drain off all but 2 tablespoons of the fat.
• 4 return casserole to heat. add onion and carrot and saute for 1 minute. add tarragon, grapes and balsamic vinegar, bring to a boil, then return chicken legs only to casserole, skin side up.
• 5 cover and bake for 10 minutees. add breasts and contine to bake, basting occasionally for 35 minutes or until pieces run clear.
• 6 remove chicken to a serving plate and keep warm. skim fat from casserole and scrape contents into a food processor. process until smooth. season with salt and pepper to taste.
• 7 serve chicken with sauce. garnish with extra grapes and fresh tarragon.