Baked Chicken In Scuppernong Wine

Oxmoor House
4 to 6 servings


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1 (3 1/2- to 4-pound) broiler-fryer
2 cups Scuppernong wine
2 teaspoons ground nutmeg
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons all-purpose flour
Red and green grapes (optional)


Remove giblets and neck from chicken, and reserve for other uses. Rinse chicken with cold water, and pat dry. Fold neck skin of chicken over back, and secure with a wooden pick. Lift wingtips up and over back, tucking under bird securely. Close cavity of chicken with skewers; truss. Place chicken, breast side up, on a rack in a shallow roasting pan. Bake at 350° for 1 hour or until drumsticks are easy to move and juices run clear.

Combine wine, nutmeg, salt, and pepper; pour over chicken. Bake an additional 30 minutes, basting occasionally. Remove chicken to a serving platter, and keep warm. Reserve 1 cup pan drippings.

Blend flour with a small amount of water, mixing to form a smooth paste; stir into pan drippings. Cook over medium heat, stirring constantly, until thickened and bubbly. Garnish with grape clusters around chicken, if desired. Serve with gravy.

Created date

February 2010