Chicken with Grapes

	Rinse the chicken thoroughly, pat dry, and divide into 8-10 pieces. Zest the lemons, then squeeze the juice from the flesh. Mix the juice with the rum, and season with salt and pepper to taste. Pour the marinade over the chicken and let it marinate for 2 hours.
	Peel the onion and cut it into cubes. Peel the ginger and grate it coarsely. Rinse the grapes thoroughly, separate the berries from the stems, cut each berry in half, and remove the seeds. Wash the tarragon, pat dry, and tear it into large pieces. Set aside a few sprigs for decoration.
	Remove the chicken from the marinade, reserving the marinade. Heat the butter in a skillet, and fry the chicken pieces for 4 minutes on each side, then transfer to a pot. In the same skillet, add the onion, ginger, lemon zest, and sugar. Cook, stirring constantly, for 7 minutes. Then add the grapes, pour in the reserved marinade, and cook for another 3 minutes.
	Pour the sauce over the chicken pieces in the pot, add the tarragon, mix, and set over medium heat. Simmer covered for 30 minutes. Season to taste 5 minutes before the end of cooking. Serve with rice or stewed vegetables, garnished with tarragon.