- Fruity Chicken Bake.jpg (62.9 KiB) Viewed 400 times
Ready in: 45 minutes
Serves: 4
No nutritional information available.
Ingredients
- 4 chicken legs
- 4 tbsp plain flour, seasoned
- 4 tbsp olive oil
- 6 streaky bacon rashers, chopped
- 1 red onion, cut into thin wedges
- 4 garlic cloves, crushed
- 100g pitted Kalamata olives
- 1 tbsp capers, drained and rinsed
- 2 tsp dried oregano
- 250g seedless red grapes
- 120ml dry white wine (can be replaced with grape or apple juice for a non-alcholic dish)
- 200g Brussels sprouts, halved
- 120ml hot chicken stock
Method
1. Preheat the oven to 180°C/Fan 160°C/Gas Mark 4. Coat the chicken legs in the seasoned flour, shaking off any excess. Heat half the oil in a large, flameproof casserole over a high heat. Brown the chicken for 2 - 3 minutes on each side. Remove and set aside.
2. Add the remaining oil to the casserole and fry the bacon, onion and garlic for 4 minutes or until golden. Add the olives, capers, dried oregano and half the grapes. Cook, stirring, for 2 minutes.
3. Pour in the wine and bring to the boil. Reduce the heat to low and simmer for 1 minute or until reduced by half. Return the chicken to the pan along with the Brussels sprouts, stock and remaining grapes.
4. Bake for 25 minutes or until the chicken is cooked through. Serve with mashed potato, if liked.
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