Ingredients

• knob butter
• 1 celery heart
• 1 large onion
• 6 pork sausage
• 4 large chicken breasts
• 3 tablespoons chicken stock
• 1 pinch tarragon
• salt & pepper
• grapes (red or green, as many as you have)
• 1 (8 ounce) can dry white wine
• 4 tablespoons flour
• olive oil

Instructions

1. Pour the can of white wine and chicken stock (good slosh) into a casserole pot. Add the tarragon, salt and pepper (I usually do about 20 twists) then as many grapes as you want. Usually the more you have, the better.

2. Heat a frying pan and melt the butter, along with the chopped onion and celery. Cook until they're soft (2 minutes or so). Drain them using a metal spoon with holes before placing them into a large casserole pot.

3. Next, put the flour in a glass dish and add the sausages and chicken.

4. Make sure all sides of the meat are coated with flour, and the sausages have been pricked with a knife. The reason for doing this is so that they get sealed so wont lose their flavours when being cooked.

5. Put them in the frying pan and you may need to add a little more olive oil. Fry them lightly, just so they are turning brown before transferring them to the casserole pot.

6. Mix the meat with the juice in the pot just to spread it out, and place in an oven at 150oC for 2-3 hours. This will mean it can simmer and usually you will find the longer you leave it, the fruitier it will become as the grapes have had a chance to expel all their juices. You could turn up the temperature if in a hurry, and leave it in for an hour. The nice thing is, it is so versatile!

7. Leave to stand afterwards for about 10 minutes, then serve either with rice or new potatos. Enjoy :).