60 0g cocktail or small clean potatoes, halved lengthways
4 chicken breast fillets
¼ cup olive oil
4 garlic cloves, peeled
1/3 cup verjuice*
1/3 cup chicken stock
11/3 cups small green seedless grapes
1 Preheat oven to 200˚C. Place potatoes into a saucepan and cover with cold water. Place over a high heat and bring to the boil. Reduce heat and simmer, uncovered, for 4-5 minutes or until just tender. Drain.
2 Place potatoes into a roasting pan, with chicken fillets on top. Season well with salt and pepper. Drizzle with olive oil. Place garlic into pan. Roast for 10 minutes or until chicken begins to turn golden.
3 Combine verjuice, stock and grapes in a bowl. Pour over chicken and potatoes. Roast for a further 20 minutes or until chicken and potatoes are golden. Serve.
*Verjuice is the juice of unripe grapes. It is available from specialty stores.