*  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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