Chicken with Port Flavored Grape Sauce
|Roasting chicken||5 Pound|
|Butter/Margarine||1 Tablespoon, melted|
|Regular strength chicken broth||1 1⁄2 Cup (24 tbs)|
|Tawny port||1⁄2 Cup (8 tbs)|
|Cornstarch||2 Tablespoon, stirred together with water|
|Water||2 Tablespoon, stirred together with cornstarch|
|Firmly packed brown sugar||1 Tablespoon|
|Thyme leaves||1⁄4 Teaspoon|
|Seedless green grapes/Seedless red grapes||2 Cup (32 tbs)|
Remove chicken neck and giblets, then rinse chicken inside and out; pat dry.
Place breast down on a rack in a roasting pan; brush with butter and sprinkle lightly with salt and pepper.
Roast in a 325° oven for 45 minutes.
Turn chicken breast up.
Continue to roast until meat near thighbone is no longer pink; cut to test (about 45 more minutes).
Transfer chicken to a platter and keep warm.
Pour broth into roasting pan and stir to scrape up browned particles; then pour into a 1- to 2-quart pan.
Add port, cornstarch-water mixture, sugar, thyme, and grapes.
Cook over high heat, stirring, until mixture boils, thickens, and turns clear.
Pour half the sauce over and around chicken on platter.
Pass remaining sauce to spoon over individual serving.
Serving size: Complete recipe
Calories 5594 Calories from Fat 3355
% Daily Value*
Total Fat 372 g572.7%
Saturated Fat 110.6 g553.1%
Trans Fat 0 g
Cholesterol 1687.8 mg562.6%
Sodium 2866.8 mg119.4%
Total Carbohydrates 113 g37.5%
Dietary Fiber 3.4 g13.4%
Sugars 65.7 g
Protein 393 g786.7%
Vitamin A 72.3% Vitamin C 60.9%
Calcium 28.1% Iron 136.3%
*Based on a 2000 Calorie diet