Roast chicken with grappa

Roast chicken with grappa

  • 1
  • 2
  • 3
  • 4
  • 5
(0 ratings)

Prep: 20 mins Cook: 25 mins - 30 mins

Easy

Serves 6
A glamorous, comforting dish which works just as well with white wine if you don't have grappa

Nutrition and extra info

Nutrition: per serving

  • kcal689
  • fat23g
  • saturates8g
  • carbs71g
  • sugars0g
  • fibre7g
  • protein43g
  • salt1.44g
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 100g plain flour
  • 2 good pinches saffron strands, crushed in a pestle and mortar
    Saffron

    Saffron

    sah-fron

    The stigma of a type of crocus, saffron threads have a pungent and distinctive aroma and flavour…

  • 6 chicken breasts, with bone and skin on
    Chicken

    Chicken

    chik-en

    Chicken's many plus points - its versatility, as well as the ease and speed with which it…

  • 6 tbsp extra-virgin olive oil
  • 4 large sweet potato, about 1½ kg/3lb 5oz peeled and cut into large chunks
    Sweet potatoes

    Sweet potato

    sweet po-tate-toe

    Sweet potatoes have a creamy texture and a sweet-spicy flavour that makes them ideal for savoury…

  • 150ml/¼ pint full-fat milk

    Milk

    mill-k

    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

  • 140g taleggio cheese, broken into chunks
  • 8 tbsp grappa (Italian brandy)
  • 4 handfuls seedless red grape

Method

  1. Heat oven to 200C/fan 180C/gas 6. Put the flour in a large bowl with the saffron and some seasoning. Coat the chicken breasts in the flour mix, then shake gently to remove any excess.

  2. Heat the olive oil in a large, heavy roasting tin, then quickly brown the chicken all over. Cover the tin with foil, then roast for about 20 mins until the chicken is crispy and golden, then removing the foil for the final 5 mins of cooking time.

  3. Meanwhile, boil the potatoes in a large pan for about 15 mins or until tender, drain well, return to the pan, then mash. Place the pan back over a low heat, season, then mix in the milk and taleggio. Stir constantly, allowing the cheese to melt gently and create a smooth, creamy texture.

  4. When the chicken is cooked, put the tray back on the hob and add the grappa and grapes. Warm through, then remove from the heat and flambé by lighting with a taper. When the flames die down, return to the heat and simmer for about 30 secs.

  5. To serve, place 3-4 tbsp mash in the middle of each plate and sit a chicken breast on top, then spoon over the grapes and juice.

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments (0)

We’d love to hear how you got on with this recipe. Did you like it? Would you recommend others give it a try?

Be the first to comment on this recipe…

Questions (0)

Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved…

Be the first to ask a question about this recipe…

Tips (0)

Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.

Be the first to suggest a tip for this recipe…