Chicken leg recipe with Mirabelle plums

Chicken leg recipe

This recipe is inspired by the small yellow plums, mirabelles de Lorraine, that have appeared in our local supermarket. I googled the mirabelles, and they said that Lorraine is the only region in the world where there is such a high concentration of Mirabelle plum trees. The Lorraine region produces 70 % of the Mirabelle plums’ world production.

The Mirabelle plums taste delicious; they seem to just melt in the mouth. No wonder chefs are still inventing
Mirabelle plums
new recipes based on the Mirabelle plums. The following recipe is my twist from a cooking booklet from our local supermarket.

2 servings

2 whole chicken legs, pref. organic, cuisses de poulet fermier
About 200 g Mirabelle plums
1 medium onion, chopped
1 clove garlic, minced
2 tbsp rapeseed oil
75 ml white wine
1 tsp ground ginger
A pinch of saffron
¼ tsp salt
Freshly ground black pepper
Parsley to decorate

In a heavy casserole, cocotte, warm 2 tbsp rapeseed oil over medium heat. Add the chicken legs and cook for 10 minutes until nicely coloured on both sides.

Add the onion, garlic, white wine, ginger, saffron, salt and pepper in the casserole and bring to a boil. Then reduce the heat, cover and let simmer for 20 minutes.

Wash and dry the Mirabelle plums. Cut them in halves, remove the stones and add to the casserole. Cover and gently simmer for 10 minutes.

Divide the chicken legs and Mirabelle plums on the plates, decorate with parsley  and serve with new potatoes or brown rice.


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