Chicken legs with golden raspberry and red wine sauce

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Ingredients

4 full medium chicken legs
1 tsp dry thyme
Salt and pepper
2 tbsp olive oil

For the sauce:

4 shallots, finely chopped
2 cups chicken broth
½ cup red wine
2/3 cup Hortifrut golden raspberries
2 tbsp sugar
¼ tsp pepper

4 servings

Preparation

Preheat the oven to medium temperature. Season the chicken legs with thyme, salt, and pepper, and reserve.

Heat the oil in a pan over medium-high heat, add the chicken and cook for 5 minutes on each side or until brown.

Remove from the heat and reserve the pan without washing it.

Put the chicken legs in an oven tray and bake for 20 minutes or until cooked. Remove from the oven and set aside in a warm place.

For the sauce:
In the reserved pan (where you cooked the chicken legs), add the shallots and cook over medium heat for 3 minutes.

Add the broth, wine, raspberries, sugar, and pepper. Cook for 12 more minutes and remove from the heat; strain, correct the seasoning, and add more sugar if you want the sauce to be sweeter, but since golden raspberries are quite sweet, it will probably not be necessary.

Place the chicken legs on a serving platter, pour the raspberry sauce, add raspberries to decorate the platter, and serve immediately.