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
Chicken Thighs Winemaker`s Style
Chicken Thighs Winemaker`s Style

Instructions

  1. Preheat the oven to approx. 225 ° C top / bottom heat.
  2. Rinse the chicken thighs, pat dry and season with the chicken seasoning mixture, ideally rub it in and set aside for a moment.
  3. 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.
  4. Fry everything together in the hot oven on the middle rack for about 45 minutes - if possible NOT with convection.
  5. In the meantime, pluck and rinse the grapes, cut the large berries in half.
  6. 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.
  7. Serve with ciabatta or baguette.

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