Chicken with Grapes and Plums Recipe

Ingredients for 2 persons

  • 2 whole chicken legs
  • 200 ml white wine
  • 5 cloves of garlic
  • 1 teaspoon dried thyme
  • 2-3 slices canned, salted, minced red peppers (optional)
  • 1 bay leaf
  • 1 sprig of rosemary
  • 3-4 sage leaves
  • salt
  • freshly ground black pepper
  • 50 g of butter
  • 10-15 plum eye
  • 2 small bunch grapes (red and white combined)


      1. Season the meat with salt and pepper, rub it with thyme, 2 cloves of crushed garlic and the salted mince peppers.
      2. Place the meat into a nonstick, lidded pot then add the bay leaf, sage, rosemary, 3 cloves of garlic in their skins and the butter.
      3. Simmer lidded at low heat for 50-60 minutes, turning the meat from time to time to get an even roasted colour.
      4. Then pour in the wine and simmer for another 20 minutes
      5. Add the pitted plums, the grapes picked from their clusters, and simmer for another 20-25 minutes.

Serving Ideas:

It can be served with potato noodles, potato pancakes, other potato garnishes.

Chicken with Ginger and Quince – Recipe

Chicken with Ginger and Quince

Ingredients (2 servings)

  • 1 large chicken breast,
  • 1 large quince
  • 1 medium onion sliced
  • Juice of 1 lemon and honey
  • 2-3 tablespoons freshly grated ginger
  • ½ teaspoon ground cinnamon
  • about 50 g butter
  • salt and pepper to taste

Preparation method:

  1. In a saucepan filled with boiling water, put the lemon juice and a bit honey.
  2. Cut the quince in quarters, or if very large in even more parts and put them immediately into the water, otherwise the fruit browns in a minute.
  3. Cook until crispy, so they will be soft but not be mushy, keeping their shape.
  4. Dice the chicken breasts into small cubes.
  5. Drain the quince slices and cut off their cores and dice them to the size of the chicken cube.
  6. In a skillet melt the butter and simmer the onion rounds.
    Simmered onion rounds
  7. Add the ground cinnamon, ginger and add the chicken breasts, salt and pepper, and fry them red.
  8. When done add a teaspoon of honey, and caramelize a bit.4
  9. Pull aside until caramelizing quince:
  10. In another frying pan melt a teaspoon of butter and a teaspoon of honey and add the chopped quince
  11. Stir 1-2 minute until nicely red, but does not become sticky
  12. At the very end add the meat and a little more honey

Chicken with Ginger and QuinceChicken with Ginger and Quince

Sweet Chicken Wings with Rose Hip Gravy Recipe

Ingredients (4 servings) :

  • 1 kg chicken wings
  • 200 ml white wine
  • 2-3 tablespoons soy sauce
  • 2 tablespoons honey
  • 2 tables spoons lemon juice
  • 2  tablespoons olive oil
  • salt and pepper to taste

For the gravy

  • 1 kg rose hips
  • 2-3 tablespoons sugar

Preparation method:

  1. In a bowl mix together all the ingredients for the marinade (oil, wine, lemon juice, honey, salt and pepper), then add the chicken wings so they will be fully covered in juices. If not enough marinade to ensure the coverage add some more wine.
  2. Put the bowl in the freezer and let it marinate overnight or for at least a few hours.
  3. Wash the rose hips an remove their black ends.
  4. Simmer the rose hips in a large pot full of water for 2-3 hours until soft and mashable.
  5. With a potato masher mash up the rose hips into a rough purée.
  6. Use a very fine mesh strainer or 4 layers of cheesecloth over a large pot. Transfer the rose hip mixture into the strainer/cheesecloth. Let strain into the bowl for at least an hour. Squeeze the cheesecloth to get more remaining juice out.
  7. Simmer the pot with the juice it until reaches the desired thickness, adding the sugar during the process.
  8. Strain the wings of the marinade
  9.  In a large pan add 2 tablespoons of olive oil, and fry the wings until they get a nice brownish colour, turning them to get this look evenly.
  10. Serve on a plate with potato croquettes and the rose hip gravy