Cabernet Chicken

The sauce developed with this recipe is wonderful!  I used seedless grapes.  From Food and Drink 2003

3 lb (1.5 kg) chicken
Salt and freshly ground pepper
1 tbsp butter
1 cup sliced leeks
1/2 cup chopped carrots
1/4 cup chopped celery
1 tbsp fresh chopped tarragon or oregano
1 cup Cabernet Franc
1/2 cup red grapes, halved
1/2 cup red grapes, whole

1. Preheat oven to 400F
2. Season chicken with salt and pepper.  Truss chicken to help it keep shape.  Heat butter in ovenproof casserole on medium heat.  Brown chicken, breast-side down, until golden, about 3 minutes.  Turn on its side and brown another 3 minutes.  Brown remaining sides.  Remove chicken and drain off all but 1 tbsp fat.
3. Add leeks, carrots and celery into casserole and saute 2 minutes or until softened.  Add tarragon and wine.  Bring to boil and reduce by half, about 5 minutes.  Stir in halved grapes.  Return chicken to pan breast side up.  Cover and bake for 55 minutes, basting occasionally.
4. Remove chicken from pan to carving board and cover with tea towel to keep warm.  Skim fat from casserole.  Strain sauce into a skillet, pressing down on the solids.  Add whole grapes, bring to boil and simmer 1 minute or until flavours are combined.  Season with salt and pepper.  Carve chicken and serve with sauce.