Slow-braised chicken with grapes

If your grapes have seeds, slice them in half and flick out the seeds with the point of a knife.

As for the meat, chicken legs take a little longer to cook than breasts. I purée the sauce, but for a more rustic presentation leave the vegetables, grapes and juices as they are.

You can do this in a skillet and transfer to an ovenproof casserole if you do not have a Dutch oven. You can reheat this by cooking the chicken 10 minutes less, puréeing the sauce and then baking for 25 minutes at 300 F uncovered or until chicken juices run clear.