Chicken In A Pungent Sauce--Modern Version

* Exported from MasterCook *

CHICKEN IN A PUNGENT SAUCE--MODERN VERSION

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Poultry

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 ea 2-lb broilers
8 ea Slices bacon
2 c Seedless grapes
2 tb Parsley -- chopped fine
1 ea Mint sprig OR
1 1/2 ts Dried Mint
1/2 ts Pepper
1 t Salt
1/2 ts Saffron -- (Powdered)
2 c Chicken broth*

*Made from necks, gizzards, and livers Fry the bacon
until crisp in a large iron frying pan. Remove from
the pan, drain on paper toweling, break into small
pieces and set aside. Brown slowly in the bacon fat
the broilers which have been quartered, necks removed.
When nicely browned, transfer the chicken to a large
earthenware casserole and keep warm.
Crush together 1 tablespoon chopped parsley, the
dried powdered mint or leaves of fresh mint chopped
fine, the salt, freshly ground pepper and saffron.
Sprinkle over the chicken. Add to the brown residue in
the frying pan the chicken broth. Bring to a boil,
stir well and pour over the chicken. Place the
casserole on a flame tamer over low heat, cover
tightly and cook gently until the chicken is tender,
or for about 3O minutes. Drain off most of the juice
into a small saucepan and reduce to a syrupy
consistency by boiling rapidly, for about 5 minutes.
Pour back over the chicken, sprinkle with another
tablespoon of chopped parsley and the pieces of bacon,
and add the grapes.
A macedoine of cooked chopped carrots, string beans,
lima beans and peas, well buttered, would be good with
this dish. Source: The Pepperidge Farm Cookbook



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