ROASTED ROSEMARY CHICKEN LEGS WITH BLACKBERRY & RASPBERRY SAUCE

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Ingredients

(4 servings)

4 chicken legs
1 red onion, finely julienned
1 tbsp Dijon mustard
1 rosemary sprig
1 garlic clove
¼ cup balsamic vinegar
¾ cup white wine
Salt, pepper
Olive oil

FOR THE SAUCE:

3.5 oz raspberries
3.5 oz blackberries
1 tbsp powdered sugar

Preparation

Season the chicken legs with mustard, minced garlic, balsamic vinegar, salt and pepper in a bowl. Mix thoroughly.

Heat the oil in a pot and sear the chicken legs on all sides. Once brown, add the julienned onion and stir. Add the white wine and remove from the heat.

Finish cooking in the oven at 350-390ºF, making sure the liquid does not burn or evaporate (you may cover it in the oven, if necessary). Cook for 25 to 30 minutes.

For the sauce, mix all the ingredients and allow to macerate for 20 minutes. Stir and set aside (you may use the whole fruit or blend the sauce).

Once the chicken is ready, serve while hot after pouring the sauce on top.