Spatulatta: Cooking 4 Kids Online

Find us on: 

Chicken Legs with Onion, Bacon, Cherries and Raisins Print E-mail

Pairing the chicken with the dried fruit gives this dish a totally different flavor profile from the other four Le Titi de Paris recipes. Sweet and savory, this is a great winter recipe with a hint that Spring is on its way.

Usually we say you can substitute turkey bacon for regular pork bacon. In this recipe, you might have to add 1/4 cup of olive oil because the turkey bacon will not give off as much fat as regular bacon.

At the end of this recipe you'll see all the participants in the cooking class sit down to an elegant lunch together. The best part of cooking is the eating!

{Makes 4 servings }

You'll need:

  • 8 chicken legs
  • 1/4 cup of raisins
  • 1/4 cup of dried cherries
  • 2 cups of diced onion
  • 4 strips of bacon
  • 1/2 cup of apple juice
  • 1/4 teaspoon of cinnamon
  • 4 tablespoons of honey
  • Salt and pepper to taste
  • Adult help!


  • Measuring cups and spoons
  • Oven-proof fry pan
  • Metal tongs
  • Paper towels
  1. Preheat the oven to 400 degrees F.
  2. Saute bacon until crispy and remove from pan, drain on paper towels.  (Do not discard drippings!)
  3. Use the left-over bacon drippings to saute the chicken legs until golden.  Remove from pan.
  4. Add onions, cherries, and raisins to the left-over drippings. Cook for 2-3 minutes.
  5. Now add the apple juice, cinnamon, honey and bacon to the mixture.  Cook for another 1-2 minutes. Season with salt and pepper.
  6. Add chicken legs back into pan.  Spoon the sauce over them.
  7. Place pan in oven and roast until the chicken juices run clear. 
  8. Serve with rice.