An old favourite in France and around harvest time. Verjuice is the unfermented juice of green-harvested grapes and it has a light, refreshing tartness. Also try red or black grapes and pink verjuice.

What You Need
1.2kg free-range chicken, jointed (or the same weight in chicken pieces (or 1kg chicken pieces)
Sea salt flakes and freshly ground black pepper
1 tbsp vegetable oil
1 small to medium onion, peeled, halved and sliced
1 stick celery, sliced
300ml verjuice (we used Green Harvest Verjus by The Verjuice Co.) available from Pick n Pay
1 cup green, seedless grapes

Method
Preheat the oven to 200*C. Season the chicken well, heat the oil in a heavy-bottomed, ovenproof casserole over a high heat and place the chicken skin-side. Brown on both sides, remove and set aside. (You’ll have to do this in two batches.) Add the onions and celery to the pot and cook, stirring, over a low heat until tender. Add the verjuice and bring to the boil, stirring, to get any bits off the bottom of the pot. Add the chicken, close the lid and cook in the oven for 30 minutes. Add the grapes five minutes before the end of the cooking time. Season with a generous pinch of sea salt and serve.

Serves 4. Per 467g serving: 1839kJ, 12g fat (2.5g sat), 240mg sodium, 12g carbs, 1g fibre, 8g sugars, 62g protein.