Ingredients

• 2 free-range chicken legs
• 4 tbsp marsala wine
• 4 tbsp chicken stock
• 1 tsp dijon mustard
• 100ml double cream
• 1 tbsp olive oil
• 10 seedless red grapes
• 1 tbsp fresh thyme leaves, plus a few sprigs for garnish
• sea salt & cracked black pepper

Method

Preheat oven to 200°c.

Rub chicken legs with olive oil, thyme leaves, salt, and pepper. Place in a roasting tray and roast for 35–40 minutes, or until golden with juices running clear.

In the last 10 minutes, scatter the grapes around the chicken to blister and soften.

Transfer chicken and grapes to a warm plate. Place roasting tray on the hob, deglaze with marsala and chicken stock, scraping any caramelised bits.

Whisk in mustard and cream, simmer gently until the sauce thickens and coats the back of a spoon. Adjust seasoning.

Return chicken and grapes to the pan briefly to glaze, then serve topped with sauce, grapes, and fresh thyme sprigs.

Notes

• Marsala can be swapped with Madeira or sherry if that’s what you have on hand.
• The grapes add a sweet, juicy counterpoint to the richness of the cream sauce.
• Pairs beautifully with buttered mash or simple greens.