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Recipe Detail Page
Cabernet Chicken
Autumn 2003
This method of roasting chicken produces a juicy, golden bird with a marvellous sauce. If you use seedless grapes, slice them in half. If the grapes have seeds, slice them in half and flick out the seeds with the point of a knife. The taste and colour of the sauce will change depending on what grapes you use. Serve with crushed red potatoes, French filet beans and garnish with Champagne grapes.
Serves 4
3 lb (1.5 kg) chicken
Salt and freshly ground pepper
1 tbsp (15 mL) butter
1 cup (250 mL) sliced leeks
1/2 cup (125 mL) chopped carrots
1/4 cup (50 mL) chopped celery
1 tbsp (15 mL) fresh chopped tarragon or oregano
1 cup (250 mL) Cabernet Franc
1/2 cup (125 mL) red grapes, halved
1/2 cup (125 mL) red grapes, whole
Garnish
Sprigs of chervil
1. Preheat oven to 400°F (200°C).
2. Season chicken with salt and pepper. Truss chicken to help it keep its shape. Heat butter in ovenproof casserole on medium heat. Brown chicken, breast-side down, until golden, about 3 minutes. Turn on its side and brown another 3 minutes. Brown remaining sides. Remove chicken and drain off all but 1 tbsp (15 mL) fat.
3. Add leeks, carrots and celery into casserole and sauté 2 minutes or until softened. Add tarragon and wine. Bring to boil and reduce by half, about 5 minutes. Stir in halved grapes. Return chicken to pan breast-side up. Cover and bake for 55 minutes, basting occasionally.
4. Remove chicken from pan to carving board and cover with tea towel to keep warm. Skim fat from casserole. Strain sauce into a skillet, pressing down on the solids. Add whole grapes, bring to boil and simmer 1 minute or until flavours are combined. Season with salt and pepper. Carve chicken and serve with sauce. Garnish with sprigs of chervil.
Serves 4
