Chicken Thighs Winemaker`s Style
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 1 hr 15 mins |
| Total Time | 1 hr 35 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 chicken legs, each 250 g
- 800 g potatoes, waxy, small
- 250 g rapes, blue
- 250 g rapes, white
- 6 shallot (s)
- 250 ml white wine
- 250 ml chicken broth
- 6 tablespoon olive oil
- 1 tablespoon chicken seasoning
- 1 teaspoon oregano, dried, grated
- some salt and pepper
- some sugar
- some lemon juice
Print Recipe
Pin Recipe Instructions
- Preheat the oven to approx. 225 ° C top / bottom heat.
- Rinse the chicken thighs, pat dry and season with the chicken seasoning mixture, ideally rub it in and set aside for a moment.
- Wash, brush and drain potatoes. Peel and quarter shallots, quarter potatoes as well. Mix both with olive oil, salt, pepper, sugar and lemon juice and place everything on a baking sheet with a high rim. Place the seasoned chicken legs on top.
- Fry everything together in the hot oven on the middle rack for about 45 minutes - if possible NOT with convection.
- In the meantime, pluck and rinse the grapes, cut the large berries in half.
- Briefly bring the stock to the boil and mix with the white wine. Pour the grapes and wine-broth mixture onto the dish on the baking sheet, distribute evenly there and sprinkle with the stripped oregano. Reduce the heat a little and leave everything together in the oven for just under half an hour.
- Serve with ciabatta or baguette.
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