Thursday, June 07, 2007

Roast Chicken with Grapes

One of my favorite meals growing up was my Mom's Roast chicken with grapes - I'm pretty sure it was a dinner party classic in the 70's but it has, in my opinion at least stood the test of time.

Pieces of juicy roast chicken rest on steamed julienned potatoes topped with tarragon scented gravy and crisp green grapes. To me it is the perfect meal witha glass of crisp white wine and a couple of friends. Or just my husband and a couple of beers, or straight of the fridge for lunch the next day. Just perfect.

I don't have a recipe for this meal - I learnt to cook it with my Mom so please excuse the lack of precise instructions.

Roast Chicken with Grapes

Stuff a roasting chicken with an one onion cut into quarters and season well - roast until the skin is crispy and the juices run clear. The time will depend on the size of the chicken.

Peel 2 medium potatoes for each person you are cooking for - cut into strips like you are making french fries. Steam in the microwave until soft.

When the chicken is cooked take it out of the pan and let is rest before carving it. Pour as much oil as you can off the pan juices and put it on the stove on a low heat. Add tarragon, salt and a couple of tablespoons of flour. Stir until the pan juices thicken taking care to break up any lumps. Add a good slosh of white wine and enough water to get the gravy to a good consistency. Taste and adjust seasoning as needed. Add the fresh grapes - about 2 big handfuls.

Put the steamed potatoes in the bottom a serving dish and top with the chicken pieces. Pour over the gravy and serve

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