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.
Peel the grapes and remove the seeds carefully without cutting them in half.
Fill the chicken with the grapes and close with kitchen string.
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.
Cut the chicken and serve with its own juice and some grapes.