Celery and Verjuice Chicken with Grapes and Cream

This bright dish is just the right thing for a light, happy spring lunch

Serves 4

  • olive oil
  • 4 free-range chicken thighs, seasoned
  • 4 free-range chicken drumsticks, seasoned
  • salt and pepper, to season
  • celery, half a bunch, cut into thick chunks
  • 200ml verjuice
  • bay leaves, small bunch
  • Italian parsley, small bunch coarsely chopped
  • 200ml cream
  • 2 bunches of red grapes

1. Preheat the oven to 200ºC.

2. Heat a pan over medium heat, add a splash of olive oil and brown the chicken portions till golden.

3. Add the celery and fry for about 3 min, then add the verjuice, bay leaves, parsley and cream. Allow to simmer over a medium heat for a further 5 min, season to taste.

4. Arrange the chicken pieces and sauce in a roasting pan, add the small bunches of grapes and pop in the oven for 25-30 min.

5. Serve with chunks of bread or delicious roast potatoes.

Enjoy this recipe with one of South Africa’s best wines, go to wineofthemonth.co.za