Pan-roasted Spring Chicken with Chestnuts


Ingredients (makes 2 servings):
1 spring chicken @ 700-800 grams
1/2 teaspoon dried thyme
2 slices bacon, chopped
1 shallot, minced
10 pieces cooked chestnuts
6-8 pieces grapes, peeled, deseeded and cut in halves
100 ml white wine
50 ml Grand Marnier


11. Cut the chicken in half and rub with salt, pepper and dried thyme.
22. Pan-fry the chicken halves until golden brown on both sides. Reduce to low heat, cover and cook until almost cooked, about 20 minutes. Turn the chicken around from time to time.
33. After the chicken pieces are cooked, remove from the pan. Cover with aluminum foil and keep warm on one side.
44. Saute the chopped bacon in the pan until brown. Add the shallots and deglaze the pan with white wine and scrap up all the brown bits sticking to the bottom.
55. Add the chestnuts and grapes and cook over medium heat until only 3 tablespoons of liquid remains.
66. Stir in the Grand Marnier and cook over low heat for another 5 minutes. Adjust seasoning with salt and pepper. Serve with the spring chicken.