Wine Harvester's Chicken
Use the most flavorful grapes you can find, such as muscat, Niagara, or Concord grapes, although it'll be fine made with regular store-bought grapes, too. If don't want to deal with seeds, you can halve the grapes and pluck out the seeds, or use seedless grapes. You can make this with a whole chicken, cut into 6 or 8 pieces, or 4 thighs (leg and thigh sections), cut in half, separating the leg from the thigh, so you have 8 pieces. I found the chicken was even better the second day, when I warmed leftovers in a gratin dish, uncovered in a moderate oven - about 20 minutes or so in a 350ºF/175ºC, then turning on the broiler to give the chicken some color. I like the curious flavor of allspice, but feel free to use another spice or seasoning that you think would compliment the fruity grapes, such as ground or crushed cardamom, cloves, or cinnamon. For those avoiding wine, you could double the amount stock and add a big squeeze of lemon juice.
