Roasted Petaluma Free-Range Chicken at Bradley Ogden

James Beard award-winning chef Bradley Ogden created this staple that varies with each season. An 8-to-10-ounce roasted chicken breast is cooked tenderly in a Concord grape sauce with grape and red endive and roasted shallots. It is garnished with watercress salad and served with roasted purple fingerling potatoes. Although it is a chicken dish, it should be paired with a red wine because of its red grape sauce. $38, in Caesars Palace, 731-7410.