Chicken Drumsticks with Grapes and Walnuts
Chicken and walnuts provide protein and fats, while a modest portion of grapes adds fruity sweetness. The grapes soften during simmering and release a light pan juice around the browned drumsticks. Divide them evenly among six servings to keep the fruit portion moderate.
Halve the grapes (200 g) and roughly chop the walnuts (50 g); allow about 5 minutes. Take chicken (900 g), about six drumsticks, pat it dry, and season with table salt (5 g) and black pepper (1 g).
Heat olive oil (15 g) in a deep skillet for 2 minutes. Brown the drumsticks for about 8 minutes, turning them, until golden. Add finely chopped garlic (8 g).
Arrange the grapes around the chicken; allow about 2 minutes.
Cover and simmer gently for about 25 minutes, until the meat is cooked through near the bone.
Sprinkle with the prepared walnuts and serve hot.
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