400 gr Chicken
45 gr Dry white wine
200 gr Pancetta (bacon)
300 gr Uva regina
Salt and Pepper
Mix salt and pepper in a bowl and coat the inside of the chicken with the mixture. Gently shake the chicken to remove excess salt and pepper.
Fry the chopped bacon with a knob of butter and place in a form with the chicken and the wine. Put in the oven.
Take chicken out of the oven and remove the grapes. Whisk the sauce left in the form and place it over fire to thicken it.