Sauteed chicken and grapes
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Chicken drumsticks | |
| 4 | Chicken thighs | |
| 4 | Chicken breasts | |
| Salt and pepper to taste | ||
| Flour to dust the chicken | ||
| 2 | tablespoons | Cooking oil |
| ¾ | cup | Madeira or sherry |
| ¼ | cup | Whipping cream |
| 3 | Bay leaves | |
| 1 | Branch fresh thyme -- | |
| =OR=- Dried thyme | ||
| 2 | Chicken livers | |
| 1½ | cup | Seedless grapes |
Directions
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 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 Recipe By :