Ingredients

  • 2043 grams chicken wash and dry, 4-5 lb
  • ½ teaspoon cinnamon
  • pinch nutmeg
  • 3 sprigs lemon thyme
  • 3 sprigs marjoram
  • 3 cups grapes, muscat
  • 225 milliliters muscat wine, 1 cup
  • 1 tablespoon butter, unsalted clarified
  • 30 grams almonds, slivered, 1/4 cup
  • 30 grams almonds, ground, 1/4 cup
  • 110 milliliters single cream, 1/2 cup
  • 1 egg yolk, beaten

Directions

1. Rub salt, pepper, cinnamon and nutmeg into chicken. Place thyme and marjoram inside chicken. Stuff with half the grapes. Place in covered cassorole and pour wine over top. Cook at 400*F/200*C/GM 6 oven until done.
2. Transfer to a warm serving platter. Remove the grapes and herbs from cavity and joint chicken. Cover and keep warm.
3. In small saucepan, sauté almonds until just colored. Remove almonds and set aside. Skim fat from chicken juices then strain remaining juice into saucepan. Heat almost to a simmer and add grapes and ground almonds. Cook for a few minutes to combine. REMOVE FROM HEAT.
4. Beat cream and yolks together. Add some hot juice, then combine into saucepan.
5. Pour some of the sauce over the chicken, sprinkle with toasted almonds. Serve remaining sauce on the side. Serve with rice.

Notes
Original serves 6.

I used seedless purple grapes and a mild Portugese white wine. I think the muscat wine would be much better. The grapes worked real well.


Categories
almond, chicken, main course, muscat
Keywords
chicken, main course, muscat, almond
MacGourmet downloadMuscat Baked Almond Chicken. To import, drag image to your MacGourmet recipe box.