This recipe is a great fall recipe, I love the idea of the grapes baked with the chicken. In this recipe I used bone in chicken breast, but any part of the chicken would work, or a whole chicken. This recipe originated in the Chianti region of northern Italy, where at the end of the summer, grapes mature and hang from the vines in plump bunches. Look for red or black grapes for this recipe.
4 chicken breasts ( bone in and with skin )
1 lemon cut in half
2 tsp of dried sage
3 tbsp olive oil
1/2 cup chicken stock
1/2 cup dry white wine
4-5 small bunches of grapes
2 tbsp of smoked paprika
Salt and freshly ground pepper to taste.
Preheat the oven to 375˚F.
Trim any excess fat from the chicken and rub with the half of lemon.
Mix the sage, paprika, salt and pepper together in a small bowl.
Sprinkle the herbs over both sides of the chicken breasts.
Place in a baking dish. Drizzle with the oil. Place in the oven and bake for 20 minutes. In a small saucepan heat gently the wine and chicken stock.
After 20 minutes, mix 1/2 cup of the wine and chicken stock mixture in the baking pan and baste the chicken breast with the pan juices. Arrange the grapes around the chicken and bake for 35 to 40 minutes longer basting with the pan juices and adding the rest of the wine mixture as needed it.
Continue basting the chicken and grapes with the pan juices and bake until golden brown and the juices run clear and the chicken is cooked. ( that depends on your oven).
Serve with your favorite side dish.