For the sauce, mix the wine, honey, olive oil, mustard and ginger in a bowl.

Peel the sweet potato, slice it into 2 cm cubes. Slice the courgette into 1 cm slices. Wash the grapes and lightly dry them with a paper towel.

Place the well-salted meat in a deep baking dish, pour the prepared sauce over it and add the vegetables and the grapes. Cover the baking dish with a lid or aluminium foil. Bake in the oven for about one and a half hours at 200°C. Then remove the lid and bake for another 20 minutes to give the chicken a deep golden colour.

Recipe is from PP cook book Smells like home, contributed by Vedrana Orlović, Croatia.