Chop the onions and set them aside. Clean the mushroom with kitchen paper, slice them. Set aside.

Heat 1 ½ tablespoons of the butter in a large skillet or pan, one which has a lid. Cook the chicken legs until nicely browned on both sides, about 4 minutes on each side.

Add the chopped onions and cook, stirring often, for about 2 minutes. Add the sliced mushrooms and stir for about 2 minutes. Add the Riesling.

Sprinkle the chicken legs with salt and white pepper. Bring to a boil. Cover, turn down the heat, and simmer for about 25-30 minutes or until the chicken legs are cooked through and tender. Remove the chicken legs from the sauce and keep warm while you finish the sauce.

Let the sauce cook on medium-high heat, uncovered, until reduced by half, about 8 minutes.

Add the cream, turn the heat down and let bubble gently for about 2 minutes until slightly thickened. Adjust the taste with salt and white pepper.

While the sauce cooks, halve the grapes if very large. Heat the remaining ½ tablespoon butter in a pan. Add the grapes and roast for about 2 minutes, stirring often.

Return the chicken legs to the pan with the sauce, add the grapes, stir gently around the chicken legs.

Sprinkle with chopped parsley just before serving. Serve as suggested above.