Roast Chicken with Grappa
A glamorous and comforting Italian dish, perfect for gatherings. This roast chicken pairs beautifully with grappa or white wine.
Prep time:
Cook time:
Total time:
Yield: 6 servings
Cook time:
Total time:
Yield: 6 servings
Ingredients
- 100g plain flour
- 2 good pinches saffron strands, crushed
- 6 chicken breasts, bone-in and skin-on
- 6 tbsp extra-virgin olive oil
- 4 large sweet potatoes (about 1½ kg / 3lb 5oz), peeled and cut into chunks
- 150ml full-fat milk
- 140g taleggio cheese, broken into chunks
- 8 tbsp grappa (Italian brandy)
- 4 handfuls seedless red grapes
Instructions
- Preheat the oven to 200°C (fan 180°C / gas mark 6).
- In a large bowl, combine the flour, saffron, and some seasoning. Coat the chicken breasts in the flour mixture, shaking off any excess.
- Heat the olive oil in a large, heavy roasting tin. Brown the chicken on all sides, then cover the tin with foil.
- Roast the chicken for about 20 minutes until crispy and golden. Remove the foil for the final 5 minutes of cooking.
- Meanwhile, boil the sweet potatoes in a large pan for about 15 minutes or until tender. Drain well, return to the pan, and mash.
- Place the pan over low heat, season, and mix in the milk and taleggio cheese. Stir constantly until the cheese melts and the mixture is smooth and creamy.
- Once the chicken is cooked, place the roasting tin back on the hob. Add the grappa and grapes, warming through.
- Flambé by lighting with a taper. Once the flames die down, return to heat and simmer for about 30 seconds.
- To serve, place 3-4 tablespoons of mash on each plate, top with a chicken breast, and spoon over the grapes and juice.
Nutritional Information
Per serving:
Calories: 689 kcal
Fat: 23g
Saturates: 8g
Carbohydrates: 71g
Sugars: 0g
Fiber: 7g
Protein: 43g
Salt: 1.44g