Jamies sweet chicken surprise

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RatingDifficultyBeginner

My lad found this recipe online and made a request it, so when I saw the chicken legs on a yellow sticker at the supermarket it seemed like a great idea to attempt it. It comes direct from Jamie Olivers 5 ingredient website and was super easy to prepare and cook.

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Yields4 Servings

 4 Chicken Legs
 500 g Mixed seedless grapes
 1 Bulb Garlic
 150 ml Red Vermouth
 1 Handul Tarrogan

1

Problem number one, the supermarket had run out of red vermouth, so a quick google and I discovered that red wine vinegar (1 part) and water (3 parts) apparently make a good substitute. Problem number two, I don’t own a saucepan that can be chucked in the oven like Jamie, so a roasting tin would have to do!

So, feeling rather productive and problem solvey, I heated some oil in my roasting tin over the hob and put the chicken in skin side down to crisp up, Oh! I seasoned the chicken with salt and pepper first. Whilst doing this (still feeling productive and doing chefy style two things at once) I sorted the garlic out. leaving it unpeeled I squashed it with my hand. I turned the chicken and chucked in the garlic and cooked for a few minutes whilst picking the grapes. Finally I Chucked the grapes and vermouth (substitute) into the pan and put it all in a oven heated to 180 degrees for 50 minutes. Once cooked I chucked some tarragon over it to serve.

I decided to serve it with roasted baby potatoes, which I par boiled for about 5/6 minutes and chucked in the oven for about 30 minutes or so.

Nutrition Facts

Servings 4


Amount Per Serving
Calories 425
% Daily Value *
Total Fat 11g17%
Saturated Fat 3g15%
Cholesterol 125mg42%
Sodium 130mg6%
Total Carbohydrate 29.4g10%
Dietary Fiber 1.6g7%
Sugars 20.5g
Protein 42.8g86%

Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Ingredients

 4 Chicken Legs
 500 g Mixed seedless grapes
 1 Bulb Garlic
 150 ml Red Vermouth
 1 Handul Tarrogan

Directions

1

Problem number one, the supermarket had run out of red vermouth, so a quick google and I discovered that red wine vinegar (1 part) and water (3 parts) apparently make a good substitute. Problem number two, I don’t own a saucepan that can be chucked in the oven like Jamie, so a roasting tin would have to do!

So, feeling rather productive and problem solvey, I heated some oil in my roasting tin over the hob and put the chicken in skin side down to crisp up, Oh! I seasoned the chicken with salt and pepper first. Whilst doing this (still feeling productive and doing chefy style two things at once) I sorted the garlic out. leaving it unpeeled I squashed it with my hand. I turned the chicken and chucked in the garlic and cooked for a few minutes whilst picking the grapes. Finally I Chucked the grapes and vermouth (substitute) into the pan and put it all in a oven heated to 180 degrees for 50 minutes. Once cooked I chucked some tarragon over it to serve.

I decided to serve it with roasted baby potatoes, which I par boiled for about 5/6 minutes and chucked in the oven for about 30 minutes or so.

Jamies sweet chicken surprise

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