Chicken Leg in Storm Sauce with Braised Parsnips

For the chicken drumstick in storm sauce with braised parsnips, first flour the chicken drumsticks, sear them on both sides in a roaster with olive oil, remove and set aside.

In the same roaster, sauté shallots and garlic, add olives, thyme and sun-dried tomatoes, deglaze with storm and return chicken drumsticks to roaster.

Place the covered roaster in the preheated oven at 160 °C for 60 minutes. Then strain the sauce into a saucepan, bring to the boil again with whipped cream and grapes, season well and return to the chicken drumsticks.

Cut the parsnips in half lengthwise. Sauté in a hot pan with olive oil, garlic, rosemary and shallots, pour in vegetable stock and simmer covered for 5-8 minutes. Assemble the sauce with butter, season with salt and pepper. Serve chicken leg in storm sauce with braised parsnips.

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