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Braised Chicken Legs with Grapes: A Delicious and Easy Recipe to Try

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Enjoy the exquisite combination of tender braised chicken legs and sweet grapes in this elegant dish. Sear the chicken to golden perfection, then simmer it in a rich sauce with onions, garlic, and herbs for a delightful sweet and savory experience. Perfect for any occasion, serve it with creamy mashed potatoes or a fresh salad for a complete meal.

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 balsamic vinegar
  • 1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)
  • 1 bay leaf
  • 1 tablespoon unsalted butter
  • Fresh parsley, chopped (for garnish)

Instructions

  1. Pat the chicken legs dry with paper towels and season both sides generously with salt and pepper.
  2. In a large, heavy-bottomed pot or Dutch oven, heat the olive oil over medium-high heat. 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 the chicken and set aside.
  3. In the same pot, reduce heat to medium and add the chopped onion. Sauté for 3-4 minutes until translucent.
  4. Add minced garlic and cook for another minute, stirring frequently.
  5. Pour in the chicken broth, scraping the bottom of the pot to release browned bits.
  6. Stir in the halved grapes, balsamic vinegar, thyme, and bay leaf. Bring to a gentle simmer.
  7. Return the seared chicken legs to the pot, nestling them into the grape mixture. Cover and reduce heat to low. Braise for 45 minutes to 1 hour, until the chicken is tender and reaches an internal temperature of 165°F (75°C).
  8. Once cooked, remove the chicken legs and keep warm under foil.
  9. Increase heat to medium-high and let the sauce simmer uncovered for 5-10 minutes to thicken.
  10. Stir in the butter until melted and well combined. Adjust seasoning with salt and pepper, and remove the bay leaf.
  11. Spoon the grape sauce over the chicken legs on a serving platter and garnish with freshly chopped parsley.
  12. Serve with creamy mashed potatoes, fluffy rice, or a simple green salad. Enjoy!

Notes

  • This dish can be made ahead of time; the flavors improve as they meld together overnight.
  • Feel free to substitute the grapes with other fruits like figs or apples for a different flavor profile.

Find it online: https://anasrecipes.com/braised-chicken-legs-with-grapes/