Chicken in rosé and grapes
The combination of rosé, grapes and dijon mustard here is delicious. Remember to cook with a rosé that you would be more than happy to drink. The sauce after roasting the chicken is quite thin, but if you prefer, you can reduce it down for a more syrupy consistency.
- Heat the oven to 190C. Line a roasting dish with 2 sheets of baking paper ensuring it comes up the sides. (Choose a roasting dish that fits the chicken comfortably.)
- In a small bowl combine the butter, smoked paprika, dijon mustard and thyme leaves. Season with freshly ground black pepper.
- Give the chicken a quick rinse under the cold tap then dry well with kitchen paper. Carefully make pockets under the skin on the breast of the chicken (trying not to break the skin) and rub in the butter mixture. Place ½ lemon in the chicken cavity and tie the legs with kitchen string.
- Heat a frying pan over a medium heat. Rub a dash of oil over the chicken (to prevent sticking), and place breast- side down in the pan to brown. Turn chicken so it browns evenly on all sides, this should take at least 5 minutes. Transfer chicken to the roasting dish.
- Pour rosé into the frying pan, turn up the heat and reduce by half. Pour in the chicken stock and bring to the boil. Add the garlic and grapes, then pour around the chicken in the roasting dish.
- Place in the oven and roast for 1 hour or until the juices run clear when the thickest part of the thigh is pierced. For a larger chicken you will need to roast a further 15-20 minutes.
- Serve chicken with all of its sauce, crusty bread and a green salad. For a more substantial meal, serve with wet polenta and green vegetables.
When making this dish I find there is plenty of liquid in the roasting dish, but if yours begins to reduce too quickly, cover the dish with foil. If you have too much liquid after roasting, strain liquid into a frying pan or wide saucepan and reduce, skimming off any fat that comes to the surface. Return grapes and garlic to the sauce.