Roasted Chicken with Grapes

Choose a German white wine like Gewurztraminer for this delicious roasted chicken.

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  • Makes: 10 servings
  • Hands On: 20 mins
  • Total Time: 2 hrs 20 mins

Roasted Chicken with Grapes

Directions

  1. Preheat oven to 350 degrees F. Remove neck and gizzards from chickens. Rinse chickens and pat dry. Tuck wings under and secure drumsticks.
  2. In a large skillet cook bacon until browned and crisp. Remove; drain on paper towels, reserving drippings. Cover and chill. Combine 2 Tbsp. drippings (or melted butter) and paprika; brush over chickens. Sprinkle with kosher salt and pepper. Place chickens in 7- to 8-quart oval Dutch oven or roasting pan. Arrange lemons around chicken. Roast chicken, uncovered, 11/2 hours.
  3. Using turkey baster, remove 2/3 cup pan juices; skim off fat and set aside for sauce. Tuck bunches of grapes around chickens in pan. Return to oven; roast 20 to 30 minutes or until chickens are done (at least 175 degrees F in the thighs).
  4. Meanwhile, for sauce, in skillet cook and stir onion, shallot, and garlic in 2 Tbsp. drippings about 4 minutes or until softened. Add mushrooms; cook and stir about 5 minutes or until browned. Add tomato paste; cook and stir to combine. Add wine and 1/2 cup of reserved pan juices; cook and stir until thickened and bubbly. Stir in cream and herb sprigs. Boil gently, uncovered, about 5 minutes or until thickened. Stir in bacon. Serve chickens with grapes and lemons. Pass the sauce.
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Nutrition Facts (Roasted Chicken with Grapes)

  • Per serving:
  • 581 kcal ,
  • 42 g fat
  • (12 g sat. fat ,
  • 9 g polyunsaturated fat ,
  • 16 g monounsaturated fat ),
  • 142 mg chol. ,
  • 186 mg sodium ,
  • 13 g carb. ,
  • 1 g fiber ,
  • 10 g sugar ,
  • 35 g pro.

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