To cook this poultry, preferably use large-grain Muscat grapes. The scents of orange and muscat give it a particular relief. This is a refined but simple and quick recipe.
Cut the chicken into pieces, salt and pepper them. Melt the butter in a pan and place the chicken pieces in it. Cover and set over medium heat. Bake for 30 minutes, turning the pieces twice. Meanwhile, wash the bunch of grapes, remove the seeds and peel them, then deseed them with a needle. In addition, peel the orange raw and carefully remove the seeds, then cut it into slices.
The chicken pieces being cooked, remove them and arrange them on a serving platter, cover with aluminum foil and keep warm. Pour the white wine into the pan and reduce by half. Add the grapes, the orange slices and then the Muscat. Bring quickly to the boil, then mix gently, salt and pepper.
Pour this fruit sauce over the chicken and quickly squeeze the juice from half a lemon on top.
Sprinkle with chopped parsley and serve immediately.
Source:Les Cuisines Régionales de France. Editions du Fanal.
