Slow Braised Chicken With Grapes

1. 1

   Preheat oven to 300u00b0F.

2. 2

   Season chicken pieces with salt and pepper. Heat oil in a Dutch oven or ovenproof casserole over medium heat.

3. 3

   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.

4. 4

   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.

5. 5

   Cover and bake for 10 minutees. Add breasts and contine to bake, basting occasionally for 35 minutes or until pieces run clear.

6. 6

   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.

7. 7

   Serve chicken with sauce. Garnish with extra grapes and fresh tarragon.

* Per serving · 4 servings · Values may vary.

No additional tips available.