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Tuesday, October 13, 2015

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.

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