Roast Chicken with Grappa

October 18, 2024 by Crock Recipes , Updated October 18, 2024

A glamorous and comforting Italian dish, perfect for gatherings. This roast chicken pairs beautifully with grappa or white wine.

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

1. Preheat the oven to 200°C (fan 180°C / gas mark 6).
2. In a large bowl, combine the flour, saffron, and some seasoning. Coat the chicken breasts in the flour mixture, shaking off any excess.
3. Heat the olive oil in a large, heavy roasting tin. Brown the chicken on all sides, then cover the tin with foil.
4. Roast the chicken for about 20 minutes until crispy and golden. Remove the foil for the final 5 minutes of cooking.
5. Meanwhile, boil the sweet potatoes in a large pan for about 15 minutes or until tender. Drain well, return to the pan, and mash.
6. 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.
7. Once the chicken is cooked, place the roasting tin back on the hob. Add the grappa and grapes, warming through.
8. Flambé by lighting with a taper. Once the flames die down, return to heat and simmer for about 30 seconds.
9. 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