Chicken with Riesling, leeks and grapes from A Bird in the Hand: Chicken Recipes for Every Day and Every Mood (page 47) by Diana Henry

  • bay leaves
  • double cream
  • leeks
  • onions
  • thyme
  • Riesling wine
  • chicken legs
  • seedless green grapes

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Barb_N on February 14, 2018

    I made this in advance in case I was working late. Followed suggestions and used skinless (which meant boneless) thighs and mushrooms instead of grapes. Omitted the cream and it reheated beutifully. Did not reduce the sauce- instead we ate it with a spoon. Definitely will repeat.

  • saarwouters on February 10, 2018

    We loved this too! Make sure you serve it with some bread to get every last drop of the amazing sauce!

  • Frogcake on April 06, 2017

    We loved this! I omitted the grapes and added mushrooms instead. As well I threw in cubed potatoes into the pan. All plates were licked clean the sauce was so delicious.

  • TrishaCP on September 20, 2016

    I was inspired by Astrid's note to try this one too. We made it with grapes but served sautéed mushrooms on the side. I think I preferred the mushrooms to the grapes here, but the grapes certainly weren't bad. The meat was very tender and flavorful (used bone-in thighs), but I agree that the skin should be removed.

  • raybun on September 20, 2016

    A delicious comforting autumn meal. The flavours were spot on, I subbed mushrooms for the grapes as suggested, as that's what I had on hand. I served it with rice but will make mashed potato next time to soak up the gorgeous sauce.

  • Astrid5555 on September 12, 2016

    Exceptional! The sauce, the chicken, the leeks, the grapes! Husband licked the plate and even the kids loved the juicy and tender chicken meat. Wow!

  • paulabee on March 29, 2016

    loved this; will definitely return to this recipe. I added a small amount of spicy chicken sausage to braise with the chicken thighs. The sauce was fantastic- it felt decadent without being heavy. note: I used skinless chicken thighs b/c I'm not a huge fan of how skin gets soggy during a braise, and I've encountered this with other recipes in A Bird in the Hand. I was worried there wouldn't be enough fat and the chicken would dry out as a result, but the meat was still tender and delicious.

  • pluralcow on September 25, 2015

    This is a nice recipe for the cooler weather. I added about 3x as many grapes as called for and would do that again, the recipe calls for a very small number of grapes.

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