Harvest Chicken 

1 Large free range Chicken

250 g Chicken stock

100 ml Olive oil

200 ml La Motte Chardonnay 

80 g Raisins

60 White grapes

Stuffing

6 Bacon slices

60 ml Olive oil

1 Garlic clove, minced

1 Lemon zest, grated

150 g Onion, chopped

8 Sage leaves chopped

20 g Flat leave parsley

50 g Stale sourdough crumbs

80 ml Medium cream sherry

30 ml Sherry vinegar

50 ml Chicken stock

80 g Butter

Method

To make the stuffing, cube the bacon. In a pan, heat the olive oil. Add the bacon and fry till almost crispy, now add the garlic, onions, lemon zest.

Cook well, stirring occasionally, Deglaze with the sherry vinegar and sherry.

Then add the fresh breadcrumbs. Add the 50ml of chicken stock and 80g of butter. Mix well and add the sage and parsley

Take off the heat and leave to rest for 2-3 minutes. Cool the stuffing completely.

Place the cleaned chicken on a roasting pan, using your fingers gently separate the skin from the chicken. Stuff the chicken under the skin with the stuffing and gently spread the stuffing all over the breasts. Trust your chicken.

Rub with the olive oil and season with salt and pepper.

Place in the oven and cook for 50 minutes then add the wine to the pan and leave to cook for another 20 minutes.

Remove your bird from the oven tray and cover with foil to rest for 15min.

Now add the stock to the oven tray with the raisins and the grapes. Simmer gently until the sauce is reduced by half.

Place the chicken on a large serving plate. Spoon the juices and fruit over and serve with generous glasses of beautifully chilled 2020 La Motte Chardonnay.