TINY FRENCH KITCHEN: CHICKEN WITH GRAPES

APP, MAIN, SIDE DISH, DESSERT?
Main
RELATED DISHES
FEEDS HOW MANY?
4, can be easily scaled up
TIME COMMITMENT?
4 chicken legs
FAST, WEEKNIGHT, WEEKEND?
Weeknight
STAIRMETER?
Very simple dish, not too many ingredients
EQUIPMENT NEEDED?
Dutch oven or similar
WHO I MADE IT FOR?
I made this for Kels and myself and then easily scaled it up for a dinner party (my first en France). Based on this recipe in the NYT.

INGREDIENTS
Butter (2 tablespoons)
Chicken legs (4 whole legs)
Red onion (1, chopped)
Garlic (2, minced)
Sherry vinegar (1/4 cup)
Chicken stock (1/4 cup)
Grapes (a couple of clusters of grapes)
Dried thyme (1 tablespoon)
Balsamic vinegar (1 tablespoon)

DIRECTIONS

  1. Melt butter in a dutch oven over medium heat. Brown chicken legs on both sides working in batches.Set aside.
  2. Add onion and garlic and cook until translucent. Add sherry vinegar and chicken stock. Return chicken and add grape and thyme. Cover and lower heat to low. Cook for 30 mins or until chicken is cooked through.
  3. Remove chicken and grapes and tent. Return heat to high and stir in balsamic vinegar. Cook until thickened about 2-3 mins. Serve chicken draped with grapes with balsamic mixture spooned over. Serve immediately.

BOTTOM LINE: An elegant and simple dinner party. Easy to scale for a giant crowd.

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