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Chicken with Gewürztraminer and grapes
Serves: 4
Prep time: 35 minsTotal time: 
Recipe photograph by Tara Fisher
Chicken with Gewürztraminer and grapes
Fans of coq au Riesling will find much to love in Felicity Cloake's deliciously retro dish infused with aromatic Gewürztraminer and studded with juicy grapes
Serves: 4
Prep time: 35 minsTotal time:
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Nutritional information (per serving)
Calories
485Kcal
Fat
27gr
Saturates
11gr
Carbs
10gr
Sugars
8gr
Fibre
1gr
Protein
33gr
Salt
1.9gr
Felicity Cloake
Felicity Cloake is a freelance food writer and is the author of The A - Z of Eating.
See more of Felicity Cloake’s recipes
Felicity Cloake
Felicity Cloake is a freelance food writer and is the author of The A - Z of Eating.
See more of Felicity Cloake’s recipes
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.
-
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.
-
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.
-
Return the chicken to the pan and bring to a simmer, then cover and cook very gently for about an hour until tender.
-
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.
-
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.