Roasted Poularde with Grapes

Ingredients

• 1 Poularde (ready‑to‑cook, ca. 1.3 kg)
• Salz
• Pfeffer (from the mill)
• 500 g light seedless grapes
• 8 small shallots
• 2 stems tarragon
• 150 g whole peeled almond kernels
• Fett (for greasing the dish)','250 ml poultry broth','tarragon sprig (for garnish)

Instructions

1. 1.

   Preheat oven to 200°C with top and bottom heat. Wash the poultry, pat dry, cut into 8 pieces and season with salt and pepper. Wash grapes and drain well. Peel shallots. Wash herbs, shake dry and remove leaves.

2. 2.

   Mix grapes with shallots, almonds and herb leaves; spread half in a greased baking dish, place poultry pieces on top and fill gaps with remaining grapes. Pour broth over the mixture and bake in preheated oven for 45‑50 minutes until golden brown. Remove and serve garnished with fresh herb sprigs.