*  Exported from  MasterCook  *
 
                          SAUTEED CHICKEN & GRAPES
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Poultry                          Main Dish
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    4                    Chicken drumsticks
    4                    Chicken thighs
    4                    Chicken breasts
                         Salt and pepper to taste
                         Flour to dust the chicken
    2       tb           Cooking oil
      3/4   c            Madeira or sherry
      1/4   c            Whipping cream
    3                    Bay leaves
    1                    Branch fresh thyme -- -ÿÿ
    1       t            -Dried thyme
    2                    Chicken livers
    1 1/2   c            Seedless grapes
 
   PREHEAT OVEN TO 375F. Rinse the chicken pieces and pat
   dry. Sprinkle with desired salt and pepper and dust
   with flour, shaking off excess. Heat the oil in a
   large skillet over medium heat on the stove. Add
   chicken pieces, in batches, if necessary, without
   crowding the skillet, and brown on all sides until
   golden. Transfer the thighs and drumsticks to a large
   casserole or Dutch oven as they are done. Set the
   breasts aside. Add the Madeira, cream, bay leaves and
   thyme. Cover and place in the oven. After 10 minutes,
   add the liver and the breasts and replace in oven for
   another 25 minutes. When it’s time to serve dinner,
   arrange chicken pieces on a serving platter and keep
   warm in the oven while finishing sauce. Remove bay
   leaves and thyme sprigs, pour sauce and livers into a
   blender or food processor and blend until smooth. Add
   salt as needed. Strain sauce into a saucepan, place
   over medium heat on the stove and add the grapes.
   Simmer for 2 minutes to heat the grapes. Remove the
   chicken from the oven, spoon sauce and grapes over it
   and serve immediately.
   
   MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK
  
 
 
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