Ina Paarman’s tipsy chicken with red grapes

Ina Paarman’s tipsy chicken with red grapes

Ina Paarman shares her failproof roast chicken recipe ideal to serve this festive season.

Another recipe that combines sweet and savoury flavours traditionally loved by South Africans. A classic roast chicken with a twist. The roasted grapes are delicious and the gravy is to die for. Also excellent served cold the next day.

SERVES 4-5

INGREDIENTS

• 1 fresh chicken
• 1 T (15 ml) Ina Paarman’s Lemon & Black Pepper Seasoning
• 4 rashers of streaky bacon (optional)
• 2 T (30 ml) butter, at room temperature
• 1 lemon, zested
• 1 cup (250 ml) sherry, port, sweet wine or red grape juice (see tip)
• 2-3 medium bunches (±500 g) of red grapes
• 1 x 25 g Ina Paarman’s Liquid Chicken Stock
• ¼ cup (60 ml) Ina Paarman’s Classic Balsamic Vinaigrette

METHOD

Rub the chicken inside and out with the Lemon & Black Pepper Seasoning. Leave open on a plate in the fridge to dry the skin for at least an hour (or best overnight).

Adjust the oven rack to one slot below the middle position and preheat the oven to 180°C.

Chop the bacon finely (if using) and mash it with the butter and lemon zest.

Loosen the chicken skin over the breast and thighs, and spread the butter mixture under the skin.

Cut the zested lemon in half and stuff it into the cavity of the chicken. Tie the legs together.

Place the bird into a medium-sized ovenproof dish. Pour ½ cup (125 ml) of the sherry in on the side.

Roast the chicken uncovered for 45 minutes.

Remove the dish from the oven and arrange the grapes around the chicken.

Mix the Liquid Chicken Stock with the remaining sherry and Balsamic Vinaigrette, and pour this mixture over the chicken and grapes.

Cover the chicken lightly with baking paper to prevent overbrowning. Put the dish back in the oven and bake for a final 30 minutes.

Serve it in the baking dish.

INA’S TIP: If using grape juice, acidify it with 1 T (15 ml) lemon juice.

Print Recipe

Ina Paarman's tipsy chicken with red grapes

Serves: 4-5

Ingredients

• 1 fresh chicken
• 1 T (15 ml) Ina Paarman’s Lemon & Black Pepper Seasoning
• 4 rashers of streaky bacon (optional)
• 2 T (30 ml) butter, at room temperature
• 1 lemon, zested
• 1 cup (250 ml) sherry, port, sweet wine or red grape juice (see tip)
• 2-3 medium bunches (±500 g) of red grapes
• 1 x 25 g Ina Paarman’s Liquid Chicken Stock
• ¼ cup (60 ml) Ina Paarman’s Classic Balsamic Vinaigrette

Instructions

1

Rub the chicken inside and out with the Lemon & Black Pepper Seasoning. Leave open on a plate in the fridge to dry the skin for at least an hour (or best overnight).

2

Adjust the oven rack to one slot below the middle position and preheat the oven to 180°C.

3

Chop the bacon finely (if using) and mash it with the butter and lemon zest.

4

Loosen the chicken skin over the breast and thighs, and spread the butter mixture under the skin.

5

Cut the zested lemon in half and stuff it into the cavity of the chicken. Tie the legs together.

6

Place the bird into a medium-sized ovenproof dish. Pour ½ cup (125 ml) of the sherry in on the side.

7

Roast the chicken uncovered for 45 minutes.

8

Remove the dish from the oven and arrange the grapes around the chicken.

9

Mix the Liquid Chicken Stock with the remaining sherry and Balsamic Vinaigrette, and pour this mixture over the chicken and grapes.

10

Cover the chicken lightly with baking paper to prevent overbrowning. Put the dish back in the oven and bake for a final 30 minutes.

11

Serve it in the baking dish.

ALSO SEE: At home with Ina Paarman

At home with Ina Paarman

Feature image: Matthew Keeson Photography