Slow Braised Chicken With Grapes

• 4 chicken legs
• 4 chicken breasts, on the bone
• salt & fresh ground pepper
• 2 tablespoons olive oil
• 2 cups sliced onions
• 1/2 cup sliced carrot
• 2 tablespoons chopped fresh tarragon
• 1 lb red seedless grapes, halved, about 3 cups
• 1/4 cup balsamic vinegar

1. Preheat oven to 300u0b0F.
2. Season chicken pieces with salt and pepper. Heat oil in a Dutch oven or ovenproof casserole over medium heat.
3. Brown chicken pieces in batches, skin-side down first, about 3 minutes per side. Remove chicken from casserole and reserve. Drain off all but 2 tablespoons of the fat.
4. Return casserole to heat. Add onion and carrot and saute for 1 minute. Add tarragon, grapes and balsamic vinegar, bring to a boil, then return chicken legs only to casserole, skin side up.
5. Cover and bake for 10 minutees. Add breasts and contine to bake, basting occasionally for 35 minutes or until pieces run clear.
6. Remove chicken to a serving plate and keep warm. Skim fat from casserole and scrape contents into a food processor. Process until smooth. Season with salt and pepper to taste.
7. Serve chicken with sauce. Garnish with extra grapes and fresh tarragon.

chicken, chicken breasts, salt, olive oil, onions, carrot, tarragon, red seedless grapes, balsamic vinegar

Taken from www.food.com/recipe/slow-braised-chicken-with-grapes-327640 (may not work)