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Roasted Chicken With Grapes

October 4, 2016

“Outstanding” is the best word to describe this decadent chicken recipe.  The rich, deep gravy perfectly complements the paprika baked chicken and plump grapes.  Thank you, Better Homes and Gardens for showcasing this recipe in your October 2016 edition. Kevin presents to you his version of the recipe thanks to his Kickstarter Backers.


1 whole chicken

4 thick slices bacon, chopped

2 tsp. paprika

1 lemon, quartered

2 c. seedless red grapes

1/2 med. yellow onion, sliced

1 shallot, finely chopped

1 clove garlic, minced

2 oz. button mushrooms, sliced

1 Tbsp. tomato paste

1/2 c. no salt chicken stock

1/4 c. heavy whipping cream

2 sprigs fresh thyme


Preheat oven to 350 degrees F.  In a large cast iron skillet, cook bacon until browned and crisp.  Remove; drain on paper towels, reserving drippings.  Place chicken in a roasting pan. Combine paprika with 2 Tbsp. of bacon drippings.  Brush over chicken, including under the skin of the breasts.  Arrange lemon around chicken. Roast chicken, uncovered, 1 1/2 hours.  Using turkey baster, remove about 2/3 c pan juices for use in gravy.  Place grapes around the chicken in the pan.  Return to oven; roast 20 to 30 minutes are until chicken is done.  Sauce:  Meanwhile, in cast iron skillet, cook and stir onion, shallot, and garlic in 1 tbsp. drippings about 4 min or until softened.  Add mushrooms; cook and stir about 5 minutes or until browned.  Add tomato paste; cook and stir to combine.  Add chicken stock and 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 chicken with grapes and lemons.  Drizzle gravy over individual servings of chicken and grapes.

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