Ingredients:
Wash and halve the grapes. Clean and slice the shallots, carrots and celery. Peel and chop the garlic. Cut tomatoes into quarters. Salt and pepper the chicken thighs a little.
Heat the olive oil in a casserole and sear the legs all over. Add the shallots and vegetables and also sauté a little. Add red wine, then rosemary, garlic, juniper berries, olives and tomatoes. Put half of the grapes in the pot as well. Salt and pepper everything and simmer over low heat for 40 minutes.
Shortly before the end of the cooking time, heat clarified butter in a pan and briefly fry the other half of the grapes in it. Add some honey to it. Place the roasted grapes in the casserole and mix with the other ingredients. Simmer for a further 10 minutes, then season with salt and pepper.
Toast the bread slices without fat in a pan and place on plates. Place 1 leg on the bread and pour the broth with onions and braised vegetables over it. Finally, drizzle with some nut oil.
Tip: The guinea fowl legs also taste great with potatoes or other side dishes.
Further information
Chicken is low in fat and versatile. What is the difference between chicken, poulard and soup chicken? What is the best way to prepare them? more
Sass – that’s how the north eats
This topic in the program:
Sass: This is how the north eats | 07/09/2023