This recipe is courtesy of the kitchen goddess, Nigella Lawson and adapted by me for a camp oven.

For this dish I used an 8 inch camp oven. 

The chicken is chicken supremes which is a chicken breast with the first section of wing bone still in and the skin on.  These are more plump than a chicken breast although you could use that.  Hard to get so I buy a small whole chicken and cut my own

Ingredients
Olive oil
2 chicken supremes
Around 20 red seedless grapes (make sure they are seedless or they are going to crunch)
75 ml marsala
75 ml chicken stock
1 teaspoon dijon mustard
Thyme

Method
In a small jug beat together the marsala, stock and mustard.  Set aside.

In the hot camp oven cook the chicken in hot oil for several minutes until the skin is crispy and browned. 

Turn the chicken over and pour over the marsala, stock and mustard. 

Place the grapes around the chicken and sprinkle with thyme.

Cook for about 30 minutes with heat top and bottom until chicken has cooked through.

Remove chicken and grapes from the oven, place oven back on the heat, add more coals to bring it to a fast simmer until the stock reduces to a nice sticky sauce.

We served this with steamed baby potatoes rolled in butter and dill and honeyed carrots.

Was extremely delicious with Maggie saying, “This is delicious, I have never tasted anything like it before”.