Chicken with Port Flavored Grape Sauce Recipe
Ingredients
| 1 roasting chicken (4 to 5 lbs.) | ||
| Butter/Margarine | 1 Tablespoon, melted | |
| 1 1/2 cups regular-strength chicken broth | ||
| Tawny port | 1/2 Cup (16 tbs) | |
| 2 tablespoons each cornstarch and water, stirred together | ||
| Firmly packed brown sugar | 1 Tablespoon | |
| Thyme leaves | 1/4 Teaspoon | |
| 2 cups seedless red or green grapes | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Remove chicken neck and giblets, then rinse chicken inside and out; pat dry.
Place breast down on a rack in a roasting pan; brush with butter and sprinkle lightly with salt and pepper.
Roast in a 325° oven for 45 minutes.
Turn chicken breast up.
Continue to roast until meat near thighbone is no longer pink; cut to test (about 45 more minutes).
Transfer chicken to a platter and keep warm.
Pour broth into roasting pan and stir to scrape up browned particles; then pour into a 1- to 2-quart pan.
Add port, cornstarch-water mixture, sugar, thyme, and grapes.
Cook over high heat, stirring, until mixture boils, thickens, and turns clear.
Pour half the sauce over and around chicken on platter.
Pass remaining sauce to spoon over individual serving.
Place breast down on a rack in a roasting pan; brush with butter and sprinkle lightly with salt and pepper.
Roast in a 325° oven for 45 minutes.
Turn chicken breast up.
Continue to roast until meat near thighbone is no longer pink; cut to test (about 45 more minutes).
Transfer chicken to a platter and keep warm.
Pour broth into roasting pan and stir to scrape up browned particles; then pour into a 1- to 2-quart pan.
Add port, cornstarch-water mixture, sugar, thyme, and grapes.
Cook over high heat, stirring, until mixture boils, thickens, and turns clear.
Pour half the sauce over and around chicken on platter.
Pass remaining sauce to spoon over individual serving.
Chef
