Roasted stuffed chicken with grapes and couscous

Ingredients for 4 servings:

• 1 m.-sized chicken, approx. 1.5 kg
• 150 g couscous
• 1 bunch parsley, chopped
• 2 tsp lemon zest, grated
• 2 tbsp lemon juice
• 1 tbsp mustard (tarragon)
• 150 g grapes, seedless, halved
• 50 g butter, liquid
• 1 egg(s)
• 2 tsp sweet paprika powder
• Pepper, freshly ground
• 40 g flour
• 160 g dry white wine
• 240 ml chicken broth
• 350 g grapes, seedless, halved
• Pepper, freshly ground
• 150 ml cream

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 1 hour 50 minutes

a wonderfully fruity autumn recipe!

Preheat the oven to 180°C. Prepare the couscous according to the package instructions. Place it in a bowl along with the parsley, lemon zest, and grapes. Whisk the egg with 3/4 of the butter, lemon juice, mustard, and pepper, add to the bowl, and mix well. Stuff the washed chicken with this mixture, brush with the remaining butter, and rub with paprika. Place on a rack in the oven, place a roasting pan underneath, and roast for about 1.5 hours. Sauce: In a saucepan, mix the flour with 3 tablespoons of cooking fat. Lightly brown, pour in the wine and stock, and bring to a boil, stirring constantly. Add the grapes and pepper, and simmer for 15 minutes. Just before serving, stir in the cream. Carve the chicken and serve with the stuffing and sauce.