INGREDIENTS

• 6 or 8 chicken pieces
• salt
• black pepper
• oil and vinegar q.b.
• finely cut bacon
• 3 chopped shallots
• 1 small onion, chopped
• 3 chopped garlic cloves
• 375ml of white wine
• 375ml of chicken broth
• 60ml red wine vinegar
• Rosemary branches
• 1 package of seedless grapes Vale da Rosa

PREPARATION

Season the chicken with salt and black bell pepper and leave it to rest in the fridge overnight.

Heat olive oil over medium heat and fry the chicken pieces on both sides until golden brown and set aside.

Preheat the oven to 175º.

Sauté the bacon until golden. Add the garlic and the onions and let it braise until the onions are translucent.

To this sauté add the wine, the chicken stock and the vinegar and let it boil.

Turn off the stove and add the rosemary branches together with the chicken.

Cover and let it cook in the oven for about 30 minutes.

Turn the chicken pieces over, add the seedless grapes and put them back in the oven, this time uncovered, for another 30 to 45 minutes (to reduce the sauce).