Spring chickens in grape sauce
300 g grapes
2 spring chickens
100 ml white wine
40 g sugar
A splash of olive oil
Salt and pepper
Preheat the oven to high, 250°C.
Rub the chickens with olive oil and season with salt and pepper.
Place in the oven for 30 minutes or until the skin is golden.
Meanwhile, sauté the grapes with the wine and sugar in a large skillet until slightly caramelized (8-10 minutes).
Remove the spring chickens from the oven and transfer them to a serving dish. Then pour the grapes and reduced sauce over the chickens.