Marisa Sung’s French Roast Chicken With Grapes

This dish is perfect for September!

Ingredients:
1 cup boiling water
1 cup bulgur
1/2 cup chopped parsley
1/4 cup chives
1 tbsp. finely shredded lemon peel
2 tbsp. lemon juice
1 tsp. dried tarragon, crushed
2 cups seedless white grapes, halved
3 tbsp. of smart butter spread
1 egg, lightly beaten
Freshly ground black pepper
3 lb. whole chicken
2 tsp. paprika

Ingredients for Sauce:
1/4 cup of soy flour
1 cup chicken broth
1/2 cup dry white wine
3 cups seedless grapes, halved
Freshly ground black pepper
1/2 cup of light whipping cream

Steps:
1. Preheat oven to 350 degrees.
2. In a bowl pour boiling water over bulgur. Let stand 15 mins. and drain off the exess water
3. Stir in parsley, , chives, lemon peel, lemon juice, and tarragon.
4. Add 2 cups of grapes, 2 tbsp. smart butter and egg and season with pepper.
5. Rinse chicken and pat dry with paper towels.
6. Spoon bulgur mixture into cavity of chicken.
7. Tie wings and legs together with string to secure bulgur mixture.
8. Place chicken on rack in a shallow roasting pan.
9. Spread with remaining smart butter or margarine and sprinkle with paprika.
10. Bake uncovered for 1 1/2 hours and remove from pan.
11. Cover with foil and let stand for 10 mins.
12. For sauce, drain fat from pan, reserving 1/4 cup.
13. Place reserved drippings in saucepan and stir in the flour.
14. Cook and stir till flour browns.
15. Stir in the chicken broth and wine and cook and stir till thickened and bubbly.
16. Cook and stir 1 minute more.
17. Add 3 cups grapes and season with pepper.
18. Simmer, uncovered, for 5 mins.
19. Add cream just before serving and heat through.
20. To serve, remove bulgur from chicken and cut chicken into pieces and arrange on a serving platter with bulgur. Pour sauce over chicken.

Beautiful South – Les Yeux Ouverts