In the vineyards near Bergerac, when the last grapes are gathered and the air smells faintly of crushed fruit, cooks turn the leftovers into supper. Poulet aux raisins — roasted chicken glazed with grapes and white wine — is that gentle marriage of sweet and savory, rustic and refined.

 

When it bakes, the grapes burst and mingle with the pan juices, creating a sauce you’ll want to scoop with bread, not dignity.

 

Ingredients (serves 4):

• 1 whole chicken (about 1.5 kg / 3 lb) or 4 thighs

• 300 g (2 cups) seedless green grapes

• 1 shallot, finely chopped

• 150 ml (⅔ cup) dry white wine (Bergerac or Sauvignon Blanc)

• 100 ml (½ cup) chicken stock

• 30 g (2 tbsp) butter

• 1 tbsp olive oil

• 1 tsp Dijon mustard

• Salt, pepper, sprig of rosemary

 

Instructions:

 

1. Preheat oven to 190°C / 375°F.

2. In a large ovenproof pan, brown the chicken on all sides in butter and olive oil. Season well.

3. Add shallot and cook gently for 2 minutes. Pour in wine and stock, scraping up any browned bits. Stir in mustard and rosemary.

4. Scatter the grapes around the chicken and transfer to the oven. Roast 40–45 minutes, basting occasionally.

5. When the chicken is golden and the grapes caramelized, remove and let rest before serving. Spoon the pan juices over the top.

 

 

Wine suggestion: A chilled Bergerac Blanc Sec or Côtes de Montravel complements the gentle sweetness — or for something richer, a Viognier.

 

This is French country cooking at its most elegant — a roast that smells of vineyards, laughter, and the promise of dessert.