Chicken with fresh grapes and bacon
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.
|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|
- Heat the oven to 180C.
- 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.
- 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.
- 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.
- 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.