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- 4 chicken legs (drumstick and thigh) patted dry
- 2 tablespoons extra-virgin olive oil divided
- 4 1/2 teaspoons salt, divided
- 1/4 cup honey
- 1 tablespoon of red wine vinegar
- 2 medium fennel bulbs plus 1/4 cup coarsely chopped fronds
- 1 cup unsalted chicken broth
- 4 teaspoons Calabrian chile paste or chopped chiles
- 2 cups of red or green grapes (stems removed)
Instructions
- Preheat the oven to 350°F.
- Next, season the chicken legs with 3 teaspoons of salt.
- Over medium heat, heat 1 tablespoon of olive oil.
- Cook the chicken thighs for about 5 minutes until golden brown, then turn and cook for another 5 minutes.
- In the meantime, chop the fennel into slices. Place it in a bowl with half of the grapes, 1 tablespoon of olive oil, and ½ teaspoon of salt. Toss until well combined.
- Next, reduce the heat and add the chili, honey, chicken broth, and 1 teaspoon of salt. Add the remaining grapes. Top with the fennel mixture.
- Transfer the pot to the oven and bake uncovered for 30-45 minutes.
- Serve and enjoy!
- Method: Oven bake