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Home > Recipes > Chicken with fresh grapes and bacon

Chicken with fresh grapes and bacon
( SERVES 6 )

Allyson Gofton

Publication: Bite

Bite

Ratings: No ratings yet

Chicken with fresh grapes and bacon

No ratings yet

To achieve a similar result to the chicken photographed here, use smaller grapes over larger varieties. A handful of chopped fresh parsley, chervil or chives would make a nice addition to the stuffing.

Ingredients

1 cup Couscous
1½ cups Water
1 tsp Salt
1 large Lemon, grated rind only
½ cup Chopped walnuts
¼ cup Olive oil
1 Whole chicken, about 1.5kg
1 Small onion, peeled and very finely chopped; optional
300 g Grapes, use up to 400g; red or green or a mix of both
8 rashers Rindless bacon, thick cut, chopped
½ cup White wine, a sweeter style such as a riesling is best

Directions

  1. Heat the oven to 180C.
  2. Stir the couscous, water and salt together in a small bowl and stand for five minutes. Add the lemon rind, walnuts and two tablespoons of the olive oil and fluff with a fork. Spoon the couscous into the cavity of the chicken. Tie the legs together with string to ensure the chicken keeps a good shape while cooking. Place the chicken in a generous-size baking dish.
  3. Scatter the onion, if using, evenly around the outside of the chicken with the grapes and bacon. Pour the remaining oil over the chicken and season the chicken with salt and pepper. Pour the wine into the dish.
  4. Bake in the preheated oven for 1½ hours or until the chicken is golden and cooked. To test whether the chicken is cooked, wiggle one of its legs. If it wiggles freely, the chicken is done. If not, continue to cook for an extra 10 minutes before checking again.
  5. Allow the chicken to stand for 10 minutes before serving with a good spoonful of the stuffing, along with bacon and grapes and some of the juices that have collected in the baking dish.
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http://www.bite.co.nz/recipe/15470/Chicken-with-fresh-grapes-and-bacon/

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Bite Magazine

Dedicated to food and wellbeing, Be Well is The New Zealand Herald's weekly Monday magazine that celebrates your relationship with food. Be Well offers recipes and kitchen tips contributed by some of New Zealand's most talented cooks and chefs, reviews and insider knowledge on where to eat in New Zealand and abroad, gardening and fresh food tips as well as new trends to help you live well.
Be Well – Your recipe for life.

© NZME. Publishing Ltd, 2019

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