Braised Chicken Legs With Grapes and Fennel recipe | Epicurious.com | Recipe Cart | Recipe Cart
Braised chicken legs with grapes and fennel, slow-cooked to perfection for a flavorsome meal. Perfect for special occasions or a comforting dinner.
Ingredients
- 4 chicken legs (thigh and drumstick; about 3½ lb.), patted dry
- 4½ tsp. kosher salt, divided
- 2 Tbsp. extra-virgin olive oil, divided
- 2 medium fennel bulbs (about 1 lb.), plus ¼ cup coarsely chopped fronds
- 1 lb. Red Flame or green table grapes, stems removed (about 2 cups)
- 1 cup unsalted chicken broth
- ¼ cup honey
- 4 tsp. Calabrian chile paste or chopped Calabrian chiles
- 1 Tbsp. red wine vinegar
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