Cabernet Chicken Recipe

How to make it

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• Preheat oven to 400°F
• 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 fat.
• 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.
• 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 flavors are combined.
• Season with salt and pepper.
• Carve chicken and serve with sauce.
• Garnish with sprigs of chervil or fresh parsley