Summary

Ingredients

• 1 poulard (s), (corn poulard approx. .6 kg)
• 50 g bacon, streaky
• 100 g shallot (s), small
• 7 stalk / s thyme
• 500 g rapes, seedless (reen and blue)
• 20 g pine nuts
• salt
• pepper
• 3 tablespoon butter
• 2 tablespoon olive oil
• 2 bay leaves
• 200 ml white wine
• 400 ml poultry broth
• sugar
• 80 ml wine, Vin Santo (dessert wine)

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Instructions

1. Divide the poulard into 10 parts. To do this, release the clubs and cut through each joint. Release the breast fillets and cut in half crosswise. Cut off the wings, remove the wing tips.
2. Cut the bacon into fine strips. Peel the shallots, cut larger ones in half. Pluck thyme. Divide the grapes with the stems into 4 equal-sized bunches.
3. Toast the pine nuts without fat in a pan until golden brown. Season the poulard pieces all around with salt and pepper.
4. Heat 1 tablespoon butter and the olive oil in a large pan, fry the chicken pieces over a moderate heat and place in a roasting pan. Add the bacon, shallots, bay leaves and half of the thyme to the pan and fry for 3-4 minutes. Deglaze with white wine and reduce for 3 minutes. Pour the brew over the poulard pieces and fry everything in the preheated oven at 200 degrees (gas 3, convection not recommended) on the 2nd rack from the bottom for 1 hour. Gradually pour in the broth.
5. Heat the remaining butter in a large pan 5 minutes before the end of the frying time. Add the grapes, sprinkle with a good pinch of sugar and fry for 2-3 minutes over high heat. Deglaze with Vin Santo and reduce while swirling gently.
6. Take the poulard out of the oven, sprinkle with the remaining thyme and pine nuts and serve with the grapes.