Method:
Brown the pieces of poultry with oil and butter, add the garlic, thyme, the roughly chopped shallot and cook in the oven at 160C. Set aside the drumsticks and supreme's on a grid, drain of the fat from the cooking dish and de glaze with the yellow wine. Prepare the 1 Ltr of CHEF Jus de Poulet (prepared with the on pack instructions) and reduce to a syrupy consistency. Strain the jus through a fine chinois and set aside. Cook the macaroni in a oven baking dish , sprinkle the parmesan over them and bake. Blanch, peel and de-seed the grapes, heat in a pan with butter until lightly golden and glaze with a little of the jus. Slice the supreme's and remove the outer skin and cartilage on the drumsticks. Arrange the meat, the baked macaroni and the grapes on the plate and finish with cordon of jus.