Chicken with Gewürztraminer and grapes
Prep time: 35 minsTotal time: 
Chicken with Gewürztraminer and grapes
Prep time: 35 minsTotal time: 
Felicity Cloake
Felicity Cloake
Ingredients
- 1 tbsp butter
- 1 tbsp olive oil
- 4 chicken legs (bone in, skin on)
- 200g bacon lardons
- 3 shallots, finely chopped
- 1 tbsp plain flour
- 400ml Gewürztraminer
- 300ml chicken stock
- 50ml double cream
- 100g green seedless grapes, halved
Step by step
-
Melt the butter with the oil in a wide casserole over a medium-high heat. Season the chicken well and fry until golden brown on both sides, in batches if necessary.
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Lift the chicken out and set aside. Pour off all but about 1 tablespoon of the fat into a bowl (do not discard); add the lardons to the pan and fry until crisp. Scoop out with a slotted spoon and set aside in a bowl. Add the shallots to the pan with a pinch of salt. Turn the heat down and fry until soft.
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Add the flour and cook, stirring, until it’s beginning to colour (pour in a little of the reserved fat if the pan seems dry). Stir in 300ml of the Gewürztraminer, scraping the bottom of the pan, then the stock.
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Return the chicken to the pan and bring to a simmer, then cover and cook very gently for about an hour until tender.
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Lift out the chicken; set aside and keep warm. Add the final 100ml of wine to the pan, bring the sauce to the boil; simmer until thickened and reduced by about half.
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Turn down the heat; whisk in the cream. Stir in the lardons and grapes; season, then return the chicken to the pan and heat through. Serve with buttery mash or rice and a green salad.
