I'm dedicating this dish to Nikala (Artist Niko Pirosmani). The photo and the colors of it are all made in his style, so I've decided to call it "A chicken in the grapes" or Margarita de Sevres.
1/2
1/2
large chicken
500
500
gr.
ripe green and black grapes
1
1
clove
garlic
1
1
lemon
10
10
gr.
mint
1
1
рinch
red pepper
1
1
рinch
salt
Heat up your oven on 250C. Wash the chicken. Heat the pan on a high fire and add butter. Place the chicken in the pan in a way to keep the skin side up and roast i it for 3 to 5 minutes. Then turn the chicken and let the skin roast for another 3 to 5 minutes. As soon as the skin gets some golden hues move the pan from the fire, take the chicken out and keep it on a separate dish until the next step.
Return the pan on a fire, keep the fire middle and throw green grapes into the pan and squeeze them a little. Add some salt and pepper and keep until it starts boiling.
Squeeze and mince some garlic in the pan and return your roasted chicken back in it with its skin up. Add the rest of grapes and garlic and keep them simmer on a middle fire for 10 minutes. Take it off the fire, uncover the lid and place the dish in the oven for another 8 or 10 minutes
How To Serve
Take the dish out from the oven and sprinkle with fresh mint leaves.
Click if you already have prepared
0 - 30 Min
Easy
0-200 Kcal
