SLOW BRAISED CHICKEN WITH GRAPES
This recipe is from Lucy Waverman's Weekend Menu column in the Globe and Mail, April 2008. This is one of her Passover dishes she shared with her readers. Lucy suggests that you puree the sauce, but if you are looking for a more rustic presentation, leave the sauce just the way it comes from the oven.
Provided by Chef Regina V. Smith
Categories < 60 Mins
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 300°F.
- Season chicken pieces with salt and pepper. Heat oil in a Dutch oven or ovenproof casserole over medium heat.
- Brown chicken pieces in batches, skin-side down first, about 3 minutes per side. Remove chicken from casserole and reserve. Drain off all but 2 tablespoons of the fat.
- Return casserole to heat. Add onion and carrot and saute for 1 minute. Add tarragon, grapes and balsamic vinegar, bring to a boil, then return chicken legs only to casserole, skin side up.
- Cover and bake for 10 minutees. Add breasts and contine to bake, basting occasionally for 35 minutes or until pieces run clear.
- Remove chicken to a serving plate and keep warm. Skim fat from casserole and scrape contents into a food processor. Process until smooth. Season with salt and pepper to taste.
- Serve chicken with sauce. Garnish with extra grapes and fresh tarragon.
Nutrition Facts : Calories 497.3, Fat 27.2, SaturatedFat 7.1, Cholesterol 154.3, Sodium 159.4, Carbohydrate 20.8, Fiber 1.8, Sugar 14.4, Protein 41.9
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