Recipe

Dinner

Ignore this recipe for all sections.
Refresh this recipe—the next feast will try and select a new recipe if available.
Customize how long you want to see recipes before they refresh.
0
Add a delay before this recipe is recycled from your feasts.
The Weekly Nutritional Targets feature takes precedence over this.
0
Add a delay before this recipe is recirculated back into your feasts.
This may not apply if there are no other recipes available.
Adjust how many servings each recipe should be scaled for.
2
Minimum servings the recipe should be scaled for.
Click into ingredients to ignore and swap them.
Chicken Legs, Skin On, Bone In
Garlic Bulbs
Seedless White Grapes
(MIXED-COLOR SEEDLESS GRAPES)
Chinese Cooking Wine
(RED VERMOUTH
Fresh Tarragon

Sweet Chicken Surprise

From Jamie Oliver's 5 Ingredients
Total time: 50 min
Servings: 2
Equipment: Stove & Oven
  • 2 Chicken Legs, Skin On, Bone In
  • 1 Garlic Bulbs
  • 8 oz. Seedless White Grapes (MIXED-COLOR SEEDLESS GRAPES)
  • 6 tbsp. Chinese Cooking Wine (RED VERMOUTH
  • 2 oz. Fresh Tarragon
  • Preheat the oven to 350°F. Put a non-stick ovenproof frying pan on a high heat. Rub the chicken all over with ½ a tablespoon of olive oil, season with sea salt and black pepper, and place skin-side down in the pan. Fry for a couple of minutes until golden, then lightly squash the unpeeled garlic cloves with the heel of your hand and add to the pan. Pick in the grapes.
  • Turn the chicken skin-side up, pour in the vermouth, and transfer to the oven to roast for 40 minutes, or until the chicken is golden and tender, and the sauce is sticky and reduced. Add a splash of water to the pan and give it a gentle shimmy to pick up all the sticky bits. Pick over the tarragon, and dish up.