Assigned Tags / Keywords:

brandy, chicken, grape, lemon, main dish, meat, poultry, wine

Ingredients per portions

1	chicken, about 2 kg, quartered
1	lemon, cut in half
2 tbsp	dried sage
3 tbsp	olive oil
4	shallots, cut in half lengthwise
125 ml	chicken stock
125 ml	dry white wine
3 small	bunches of grapes, mixture of white/green and red
	salt and fresh ground pepper to taste
2 tbsp	brandy

Preheat an oven to 190°C.

Rub both sides of the chicken pieces with the lemon and sprinkle with the sage. Place in a shallow baking dish, skin side down, and drizzle with the oil.

Place two shallot halves in the hollow of each chicken quarter. Bake for 20 minutes. In a saucepan, gently heat the stock and wine. Stir half of the mixture into the bottom of the dish.

Baste the chicken with the pan juices. Turn skin side up and arrange the grapes around the chicken. Bake for 30 minutes longer, basting with the remaining stock mixture a few times. Season with salt and pepper.

In a saucepan warm the brandy gentle, ignite the brandy. When the flame dies, pour over the chicken and grapes. Baste the chicken and grapes with the pan juices. Bake until golden brown, 15-20 minutes.

Transfer the chicken to a warmed platter with the grapes around the sides. Strain the sauce and serve on the side over steamed rice.

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