Roast Chicken with Grapes, Chestnuts and Tarragon Butter
Cooking Club Tip: Rubbing seasonings under the bird's skin ensures that the flavors permeate the meat. To loosen the skin without tearing, start at the neck end and gently use your fingertips to work your way over the breast and upper thigh. Note: You can make two chickens or double the recipe to serve everyone in your club.
An elegant but fruity red Bordeaux will match the Roast Beef Tenderloin but won't overpower this chicken.