Chicken drumsticks with grapes and pumpkin mash

Ingredients for 4 servings:

• 8 onions, red
• 350 g grapes, red
• 1 ½ kg chicken leg(s)
• Oil for frying
• salt and pepper
• 8 thyme sprigs
• 2 rosemary sprigs
• 200 ml chicken stock
• 800 g Hokkaido pumpkin(s)
• 70 g butter

Instructions

Working time approx. 50 minutes; Cooking/baking time approx. 1 hour 15 minutes; Total time approx. 2 hours 5 minutes

First, peel and halve the onions, or quarter them if they are larger. Wash the grapes. Then cut the chicken thighs in half and season generously with salt and pepper. Preheat the oven to 210 degrees top and bottom heat (190 degrees fan-assisted). Add oil to a non-stick pan and fry the chicken pieces until golden brown on all sides. Remove from the pan and place in a roasting tin or casserole dish with the onions, thyme, rosemary, and stock. Roast in the oven for about 30 minutes. Add the grapes and cook everything for 20-30 minutes until cooked through. In the meantime, quarter the pumpkin and remove the seeds. Cut the pumpkin into small cubes, then cook in salted water for about 2 minutes or longer until soft. Drain the pumpkin, let it drain well, and return it to the pot. Add the butter and mash everything well. Season with salt and pepper. Remove the chicken thighs from the oven and serve with the pumpkin mash. If you don’t like pumpkin so much, you can also make a mash with potatoes or both, also very tasty.