Harvest Chicken

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Harvest Chicken

provided by Banfi
Galinella della Vendemmia

1 Roasting Chicken
One thin slice of plump prosciutto ham
¼ pound chopped bacon
minced zest of ½ lemon
3 cloves garlic, minced
Extra Virgin Olive Oil
Salt, Pepper
Red Wine
Red Table Grapes
Toasted walnuts, ground
Juice of 1 lemon
Cinnamon and Nutmeg

Wrap the Chicken with a slice of prosciutto ham. Stuff the bird with the chopped bacon, lemon peel, a garlic clove, salt and pepper, and place in a roasting pan surrounded by more of the same stuffing and drizzled with olive oil.

Roast for about 45 minutes and then splash with about a glass of red wine. Once the wine evaporates, cover the bird with plenty of red grapes, and continue roasting until the grapes begin to shrivel.

Remove the meat, and mash the remaining ingredients together into a sauce. Bring the sauce to a boil, then add a pinch of ground nuts, a teaspoon of honey, a jigger of brandy, lemon juice to taste, salt, pepper and other spices as desired.

Carve the chicken and place the pieces in the saucepan for a few minutes over low heat to add flavor. Serve the dish garnished with red grapes.

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