Recipe - Sauteed Chicken And Grapes

4 Chicken drumsticks
4 Chicken thighs
4 Chicken breasts
Salt and pepper to taste
Flour to dust the chicken
2 tablespoon Cooking oil
Three fourths cup Madeira or sherry
One fourth cup Whipping cream
3 Bay leaves
1 Branch fresh thyme; =OR=
1 teaspoon Dried thyme
2 Chicken livers
1 One half cup 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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini