Braised chicken legs with grapes and fennel for a tasty dinner

Ingredients for Braised chicken legs with grapes and fennel

• 1.5 kg chicken legs (thigh and drumstick), patted dry

• 22 g kosher salt, divided

• 30 ml extra-virgin olive oil, divided

• 450 g medium fennel bulbs, plus 60 ml coarsely chopped fronds

• 450 g Red Flame or green table grapes, stems removed

• 240 ml unsalted chicken stock

• 60 ml honey

• 20 g Calabrian chile paste or chopped Calabrian chiles

• 15 ml red wine vinegar

How to make Braised chicken legs with grapes and fennel

1. Place a rack in the middle of the oven and preheat to 190°C (fan 170°C). Season the chicken legs all over with 3 tsp salt.

2. Swirl 1 tbsp oil in a large casserole dish or heavy pot to coat the base, then heat over medium-high heat. Add 2 chicken legs, skin side down, ensuring the skin is in direct contact with the pan. Cook undisturbed until dark golden, about 5 minutes. Turn the chicken over and cook until golden on the other side, about 2 minutes. Transfer to a large plate. Repeat with the remaining 2 chicken legs and set the pot aside.

3. Meanwhile, working with one bulb at a time, place the bulb root end down on a cutting board and slice off a short end to create a flat surface. Turn the cut side down and slice into 1.25 cm thick pieces, starting from the top so the root end holds the layers together. Discard the last 0.5 cm (root end) of each bulb and remove the tougher centre from the slices. Transfer the fennel to a large bowl and add half of the grapes, ½ tsp salt, and the remaining 1 tbsp oil; toss to coat and set aside.

4. Reduce the heat to medium and combine the stock, honey, chilli paste, and the remaining 1 tsp salt in the reserved pot. Stir to combine and dissolve the salt. Add the remaining grapes to the pot and arrange the chicken legs, skin side up and overlapping if needed, over the grapes. Top with the dressed fennel and grapes (don’t worry if it looks crowded; the fennel will soften as it cooks).

5. Transfer the pot, uncovered, to the oven and roast until the fennel is slightly softened with some crispy, caramelised edges, the grapes on top are swollen and browned in spots, and the chicken is cooked through, about 30–40 minutes. Let the dish cool for 5 minutes.

6. Using a slotted spoon or tongs, transfer the grapes and fennel to a bowl and the chicken to a serving platter. Place the pot over medium-high heat and bring the braising liquid to a simmer. Cook until reduced by half (you should have about 240 ml of liquid), about 8–10 minutes. Remove from the heat and stir in the vinegar and fennel fronds.

7. Spoon the sauce over the chicken and serve with the fennel and grapes alongside.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.