Description
This dish features tender chicken legs braised with sweet grapes and savory onions, enhanced by a splash of balsamic vinegar. The harmonious blend of flavors makes it an ideal centerpiece for any meal, perfect when served with creamy mashed potatoes or a fresh salad.
Ingredients
Scale
- 4 chicken legs (thighs and drumsticks, bone-in, skin-on)
- 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
- Salt and pepper, to taste
- 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 skillet or Dutch oven, heat the olive oil over medium-high heat until hot but not smoking.
- Place the chicken legs skin-side down in the skillet and sear for 5-7 minutes until golden brown. Flip and sear the other side for another 5 minutes. Remove from skillet and set aside.
- In the same skillet, reduce heat to medium and add the chopped onion. Sauté for 3-4 minutes until translucent, scraping up any browned bits from the bottom.
- Stir in the minced garlic and sauté for an additional 1-2 minutes, being careful not to burn it.
- Pour in the chicken broth, scraping the bottom of the skillet to release any remaining bits.
- Stir in the halved grapes, thyme, and balsamic vinegar. Mix well.
- Nestle the seared chicken legs back into the skillet, skin-side up, ensuring they are partially submerged in the liquid.
- Increase heat to bring the mixture to a gentle simmer, then reduce heat to low, cover, and braise for 30-35 minutes.
- Ensure the chicken reaches an internal temperature of 165°F (75°C). If not, cover and cook for an additional 5-10 minutes.
- Remove the lid, increase heat to medium-high, and cook uncovered for 5-10 minutes to crisp the skin and reduce the sauce.
- Taste the sauce and adjust seasoning with salt, pepper, or balsamic vinegar as needed.
- Transfer the chicken to a serving platter, spoon the grape sauce over the top, and sprinkle with chopped parsley.
- Pair with creamy mashed potatoes, fluffy rice, or a simple green salad. Drizzle the sauce over your side dish.
- Dig in and savor the delightful combination of tender chicken and sweet grapes.
Notes
- For added flavor, consider marinating the chicken in olive oil, garlic, and thyme for a few hours before cooking.
- This dish can be made ahead of time and reheated gently before serving.
- Prep Time: 15 minutes
- Cook Time: 50 minutes