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 -- OR
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.
