Roasted cockerels with citrus-scented grapes

Good afternoon dear friends.

Today I am suggesting an easy, quick and  very tasty dish. Considering the period why not try cooking roasted cockerels with citrus-scented grapes?

Ingredients for 4 people

• 2 cockerels
• 600 grams of mixed grapes
• 2 sprigs of sage
• a piece of untreated lemon zest
• 1 shallot
• a piece of untreated orange peel
• 1/2 glass of white wine
• a sprig of rosemary
• extra virgin olive oil
• butter, salt and pepper.

Preparation

Season the cockerels by putting a few sprigs of rosemary and a pinch of salt and pepper in each cavity. Put the cockerels in a pan and sprinkle them with a drizzle of oil. Bake at 190 ° for about fifteen minutes.

Meanwhile, chop the shallot and sauté it in a pan with a drizzle of oil and a pinch of salt; add the wine and let it reduce by half. Add the sautéed and the grapes to the cockerels. Stare the grapes so that they get the sauce flavored and continue cooking for another 15 minutes.

Chop the lemon and orange zest and let them brown for a few moments in a pan with a knob of butter and a handful of sage leaves. Pour over the cockerels and let it cook for the last 10 minutes.

Wine paring

As this is a rich dish with notes of flavor that go from aromatic, to spicy tending to sweet, I recommend you  to choose a still, dry medium-bodied red such as a nebbiolo, a classic chianti but also a red from the collio.