Roast chicken legs with grapes
Take a classic roast chicken dish to a whole new level with this tender, tangy and juicy roast chicken legs with grapes recipe.
Servings: 4 people
Ingredients
- 3 tbsp 1¾ oz/50 g unsalted butter
- 4 chicken legs preferably free-range
- 3 tbsp apple balsamic vinegar (see Kitchen Notes, below) or regular balsamic vinegar
- Extra virgin olive oil
- 2 yellow onions chopped
- 4–5 small bunches assorted grapes
- 4–5 sprigs fresh rosemary to garnish
- Salt and freshly ground pepper
Instructions
- Preheat the oven to 375°F (190°C/Gas Mark 5).
- Melt the butter in an oven-safe skillet over medium-high heat.
- Season the chicken legs with salt, place them in the skillet, and pour the vinegar over. Cook for 4–5 minutes each side, until the legs are browned. Remove from the skillet and transfer to a plate.
- Add a little olive oil to the skillet and fry the onions with a pinch of salt over medium heat, until softened. Place the grapes over the onions.
- Arrange the chicken legs over the grapes and place the skillet in the oven for 20–25 minutes. Check the chicken for doneness and place back in the oven for a few more minutes, if needed (cooking time will depend on thickness of the legs).
- Serve garnished with rosemary sprigs.
Notes
Kitchen notes: Héloïse uses La Pommée, an artisanal apple balsamic vinegar made by Maison Le Paulmier in Normandy. A side of mashed potatoes or zucchini makes a great accompaniment to this chicken dish