Instructions

Clean the thighs by removing remaining feathers. Season to taste. Chop the shallots and carrots into julienne cut. Chop the cloves thinly. If we have time, peal the grapes and take the seeds out with the help of a needle.
Preparation:
Heat up some olive oil in a Magefesa pot, when hot sauté the chicken thighs until evenly browned. Move them away and keep. Poach the onion with the carrot medium-heat in the same oil, add the cloves when half poached. Place the thighs back to the pot, flavour with aromatic herbs and mustard. Moisten it with cava; leave it reducing for some minutes so that alcohol evaporates. Add the grapes and raisins. Cover them lightly with the broth and leave it cooking medium-low heat for 30 or 35 minutes. When the chicken is done to perfection, keep it away and leave it resting for some minutes.
To serve:
Serve the chicken covered with the sauce and accompanied by some baked apples or potatoes. This is an interesting economical dish, very attractive as well, to celebrate festivities. With the same process, we can prepare other fowl such as turkey, pullet, capon, etc.

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