Roasted Chicken with Grapes And Wine

A white wine adds a nice favor to this chicken and grapes dish.

Serves 5

Preheat oven to 350F (175C)

1 organic whole chicken or 2 pound (510 g) organic chicken breast

3 thick slices of turkey bacon, chopped

1 tsp. (4,5 g) paprika

2 organic lemons, cut in half

2 cups (400 g) seedless organic grapes

1 sliced organic onion

1 chopped shallot

2 minced cloves of garlic

8 ounces (225 g) sliced organic mushrooms

1 Tbs. (15 g) organic tomato paste

1 cup (240 ml) white wine

1/4 cup (60 ml) organic plain yogurt or dairy-free yogurt

2 springs thyme or rosemary

A. Chicken:
1. Whole chicken:

 (a) Remove neck and gizzards from chickens. Rinse and pat dry. Tuck wings under and secure drumsticks.

1. Cooke bacon. Remove and drain on a paper towel. Keep the drippings.

2. Combine 2 Tbs. (30 ml) drippings or melted butter and paprika.

3. Bruch over the chicken.

4. Place the chicken in a roasting pan.

5. Place the lemons around the chicken.

6. Roast 

 (a) whole chicken, uncovered for 1 1/2 hours

 (b) chicken breast, uncovered about 20 minutes

7. Using a turkey baster, remove 2/3 cup (160 ml) pan juice; skim off fat and set aside for a sauce.
8. Tuck bunches of grapes around the chicken in the pan.
9. Return the chicken to the oven, roast for 20 minutes until the middle is not pink.

B. Sauce:
1. Sauté the onions, shallots, and garlic about 4 minutes.
2. Add the mushrooms for about 5 minutes.
3. Add the tomato paste, stir to combine.
4. Add the wine and 1/2 cup (120 ml) reserved pan juice, cook and stir until thickened and bubbly.
5. Stir in the yogurt and herb springs. Boil gently, uncovered, about 5 minutes.
6. Stir in the bacon.

C. Serve chicken with grapes, lemons, and sauce.