Recipe: Roast chicken legs with grapes

Warm up your kitchen and lavish your guests this winter with a tasty chicken dish from Franco-American chef Héloïse Brion that serves up to four people.

Ingredients

• 3 tbsp unsalted butter
• 4 chicken legs, preferably free-range
• 3 tbsp apple balsamic vinegar or balsamic vinegar
• Extra-virgin olive oil
• 2 yellow onions, chopped
• 4–5 small bunches assorted grapes
• 4–5 sprigs fresh rosemary, to garnish
• Salt and freshly ground pepper
• 1 tablespoon duck fat
• 250g fresh pork belly, cut into cubes
• 1 medium onion, chopped
• 2 garlic bulbs, cloves peeled and crushed
• 450g fresh garlic pork sausage, cut into 7cm long pieces
• 4 legs duck confit

Method

1. Preheat the oven to 190°C.

2. Melt the butter in an oven-safe skillet over medium-high heat.

3. Season the chicken legs with salt, place them in the skillet, and pour the vinegar over them. Cook for about 4–5 minutes on each side, until the legs are browned. Remove them from the skillet and transfer to a plate.

4. Add a little olive oil to the skillet and fry the onions with a pinch of salt over medium heat, until softened. Place the grapes over the onions.

5. Arrange the chicken legs over the grapes and place the skillet in the oven for 20–25 minutes. Check the chicken for doneness and place back in the oven for a few more minutes, if needed (the cooking time will depend on the thickness of the legs).

6. Serve garnished with rosemary sprigs.

KITCHEN NOTES: I use La Pommée, an artisanal apple balsamic vinegar made by Maison Le Paulmier in Normandy. A side of mashed potatoes or courgettes

Extracted from My Art of Entertaining: Recipes and Tips from Miss Maggie’s Kitchen by Héloïse Brion (Flammarion, 2022).