Chicken legs with Barbera grapes
Not as unusual as this recipe may seem. meat and grapes perfectly bind together. For this recipe, the grape used is Barbera. Barbera is an ancient Italian grape dated back to 17th century; naturally high in acidity with strong black cherry flavors. For its acidity, the flavor must be balanced with a little honey and sweet wine or liqueur during cooking. Obviously you can replace Barbera with any other type of grapes. If your grapes are sweet, simply remove the honey from the ingredients.
Ingredients for 2 persons:
4 chicken legs
800 gr Barbera grapes (oviously you can choose any other type of grapes. If your grapes are very sweet, remove the honey from the ingredients) Barbera grapes is an ancient Italian grape dated back to 17th century; naturally high in acidity with strong black cherry flavors
Fresh thyme – Fresh sage – salt – pomegranate seeds
Half glass pomegranate liqueur (or alternatively half a glass of red sweet wine)
1 tbsp honey
4 tbsp olive oil
1 teaspoon corn flour
Method:
Preheat oven 200°C / 392°F
1.Heat 4 tbsp oil in a non stick pan. Add the chicken legs and cook until browned all around. Add the salt.
2. Add the grapes to the skillet, the herbs, the pomegranate liqueur (or alternatively half a glass of red sweet wine) and 1 tbsp of honey over the grapes.
3. Bake in the preheated oven for 50 min.
4. When ready transfer the chicken to plates. Filter the liquid from the pan, add 1 teaspoon of corn flour and boil (in a small saucepan) for 1-2 min until it becomes a creamy and glossy sauce. Pour on the chicken legs. Decorate with fresh herbs and pomegranate seeds.
Serve with fresh Barbera wine
See step by step the gallery below
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