This recipe is another holiday favorite. The fact that its primary player is Champagne makes it elegant enough for a Holiday celebration, while it couldn’t be simpler to throw together and won’t take you away from the party. Use a nice pour of champagne, which is similar to cooking with a slightly sweet white wine, to add a fun twist that ties together the sweetness of dates and figs and definitely fits the season.
Table of Contents
Photo credit: © Eatwell101.com
Ingredient list for Champagne Braised Chicken Legs
Serving 6 :
- 1 large chicken cut into pieces or 6 chicken Legs
- 1 cup (20cl) champagne (you can substitute white wine )
- 2 tablespoons honey
- 1/2 cup (10cl) orange juice
- 2 tablespoons lemon juice
- 1 tablespoon oil
- 12 dried figs
- 18 dates
- 1 tablespoon sesame seeds
For the polenta:
- 1 cup (200g) instant polenta (cooked in 1 minute)
- 2/3 (15cl) milk
- 1 3/4 oz (50g) butter
Directions
1. Place the figs in a bowl and cover with cold water for 15 minutes, then drain.
2. Heat the oil in a skillet and brown the chicken pieces on all sides.
3. Remove chicken pieces and discard the fat. Pour the champagne into the skillet to deglaze, and let it reduce over high heat.
4. Add honey, orange, and lemon juice, salt, and simmer for 5 minutes over medium heat.
5. Put the chicken back into the juice and simmer, covered, for 40 minutes. Make sure you have enough liquid in the pan. If not, add a little chicken broth.
6. Add the dates, figs, ground pepper, and cook for 10 minutes more, stirring so that the sauce coats the chicken.
7. Prepare the polenta in boiling salted milk off the heat, sift the polenta over, and cook for 1 minute. Add the butter and remove from the heat. Serve each piece of chicken with polenta and dried fruit.
(Image: Anne Desplancke)
Champagne Braised Chicken Legs
Best holiday chicken recipe Idea for dinner.
- 1 large chicken cut into pieces or 6 chicken Legs
- 1 cup (20cl) champagne (you can substitute white wine )
- 2 tablespoons honey
- 1/2 cup (10cl) orange juice
- 2 tablespoons lemon juice
- 1 tablespoon oil
- 12 dried figs
- 18 dates
- 1 tablespoon sesame seeds
For the polenta:
- 1 cup (200g) instant polenta (cooked in 1 minute)
- 2/3 (15cl) milk
- 1 3/4 oz (50g) butter
Instructions
- Place the figs in a bowl and cover with cold water for 15 minutes, then drain.
- Heat the oil in a skillet and brown the chicken pieces on all sides.
- Remove chicken pieces and discard the fat. Pour the champagne into the skillet to deglaze, and let it reduce over high heat.
- Add honey, orange, and lemon juice, salt, and simmer for 5 minutes over medium heat.
- Put the chicken back into the juice and simmer, covered, for 40 minutes. Make sure you have enough liquid in the pan. If not, add a little chicken broth.
- Add the dates, figs, ground pepper, and cook for 10 minutes more, stirring so that the sauce coats the chicken.
- Prepare the polenta in boiling salted milk off the heat, sift the polenta over, and cook for 1 minute. Add the butter and remove from the heat. Serve each piece of chicken with polenta and dried fruit.
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