Coq au cider

Ingredients for 4 servings:

• 4 chicken legs
• 150 g bacon
• 200 g shallot(s)
• 300 g grapes, light, seedless
• 500 ml cider
• 2 tbsp oil
• 2 tbsp butter
• 2 tsp flour
• 2 tbsp lemon juice
• 4 sprigs rosemary
• salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 20 minutes

Chicken drumsticks braised in cider

Cut the chicken thighs in half at the joint. Rinse under cold water and pat dry, season with salt and pepper. Cut the bacon into small cubes. Wash the rosemary and shake dry. Peel and halve the shallots. Wash and pick the grapes. Heat the oil and butter in a covered pan. Add the bacon, cook over medium heat until slightly crispy, and then remove. Add the chicken pieces to the fat and fry on all sides. Then remove from the pan. Add the shallots and rosemary to the pan and sauté. Sprinkle with flour and sweat briefly. Pour in the cider and bring to a boil. Return the chicken pieces and bacon to the pan, cover, and simmer over low heat for about 40 minutes. Stir in the grapes, season to taste with lemon juice, salt, and pepper, and simmer for another 10 minutes. Tip: If you don’t have cider, you can substitute it with a mixture of apple juice and dry white wine.