For this exquisite poultry dish, opt for large-grain Muscat grapes to capture their full flavor. The vibrant aromas of orange and muscat elevate this refined yet simple recipe, perfect for home cooks drawing from authentic French regional traditions.
Cut the chicken into pieces and season with salt and pepper. Melt the butter in a large pan, add the chicken, cover, and cook over medium heat for 30 minutes, turning the pieces twice. Meanwhile, wash the grapes, peel them, remove the seeds with a needle, and set aside. Peel the orange, remove any seeds, and slice it.
Once cooked, transfer the chicken to a serving platter, cover with foil, and keep warm. Deglaze the pan with white wine and reduce by half. Add the grapes, orange slices, and muscat. Bring to a quick boil, stir gently, and season to taste.
Pour the fruity sauce over the chicken, squeeze fresh lemon juice on top, sprinkle with chopped parsley, and serve immediately.
Source: Les Cuisines Régionales de France. Editions du Fanal.
