Chicken legs in Pinot noir with sour cherries and parsnip purée from A Bird in the Hand: Chicken Recipes for Every Day and Every Mood (page 84) by Diana Henry

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Notes about this recipe

  • peaceoutdesign on July 08, 2023

    I mixed up the chicken and therefore finished in the oven with a thermometer to 165F. I didn't have cherry juice so I used a tablespoon of pomegranate molasses and halved the cherries. I didn't do the parsnips because I already had mashed potatoes. The recipe was great and I think the parsnip puree would make it even better.

  • grindabod on May 02, 2019

    Very classy, felt like a restaurant dish.

  • Foodycat on April 03, 2016

    A bit of a fiddle with a few different processes, but a really elegant result. The wine and sour cherry sauce is quite tart, and the parsnip puree is very sweet and they work beautifully together with the chicken. But I bet it would be nice with pork too.

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