Seared Chicken Breasts with Celery and Grapes

Preparation time :	30 minutes
Cooking time :	40 minutes
Total time :	1 hour 10 minutes

Serves: 6

Ingredients

250g flavoursome grapes
600ml chicken stock
7 tbsp olive oil
6 boneless chicken breasts
Salt and freshly ground pepper
4 shallots, finely sliced
3 sticks celery, finely sliced
200ml dessert wine
284ml carton double cream
Juice of 1/2 lemon
3 tbsp finely chopped chives

Method

1. Cover the grapes with boiling water for 3 minutes, drain and peel. Halve the grapes and, if necessary, remove their seeds. Set aside.
2. Preheat the oven to 100°C, gas mark ¼. Put the stock in a wide pan, bring to the boil and leave it to boil until reduced by 3/4 (about 15 minutes).
3. Meanwhile, divide 6 tbsp of the oil between 2 non-stick frying pans over medium-high heat. Season the chicken and put, skin-side down, in the pans. Fry for 5 minutes, then turn over and fry for 10 minutes or until cooked.
4. Transfer to a plate, cover loosely with foil and keep warm in the oven.
5. Leave one pan on a low heat, add 1 tbsp olive oil and stir in the shallots and celery. Fry for 4 minutes or until soft. Add the dessert wine and boil until it has reduced to a glaze at the bottom of the pan.
6. Add the shallot and wine mixture to the reduced stock. Add the cream. Simmer for 15 minutes or until reduced to a rich sauce. Add the grapes, lemon juice and chives. Serve with the chicken, with mashed potatoes and grilled chicory.