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Chicken With Roasted Grapes


  • olive oil
  • 3 to 4lb whole free-range chicken
  • 1 lg or 2 small onions
  • 4 whole carrots
  • 2 cloves of garlic
  • ½ a bunch of fresh rosemary
  • 1 heaped tablespoon plain flour
  • 10 oz white wine
  • 6 oz chicken stock
  • 1 lb small potatoes 
  • 2 handfuls of red and green grapes
  • a few sprigs of fresh flat-leaf parsley


  1. Preheat the oven to 375ºF.
  2. Cut the chicken into 8 pieces. Heat olive oil in a large saucepan over a medium heat. Season the chicken with Salt & pepper. sauté in batches, until golden all over. Set aside on a plate.
  3. Peel and cut the onions into wedges, chop the carrots, then peel and finely chop the garlic.
  4. Add the vegetables to the pan and gently sauté for about 15 minutes over a medium-low heat, or until soft.
  5. Pick, finely chop and add the rosemary, then stir in the flour. Turn up the heat to medium-high and leave for a few minutes.
  6. Return the chicken to the pan. 
  7. Pour in the wine and bring to the boil, then lower the heat and let it reduce by half.
  8. Roughly chop and add the potatoes, pour in the stock, and bring it back to the boil.
  9. Cook in the oven for 30 minutes, or until the potatoes are tender and the chicken is falling off the bone.
  10. Place the grapes in a small roasting dish, drizzle with a little olive oil and cook in the oven for the last 20 minutes, to caramelise.
  11. Stir the grapes into the chicken, finely chop and scatter over the parsley leaves, and serve.