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Chicken In A Pungent Sauce--modern Version

Chicken In A Pungent Sauce--modern Version comes together with Broilers, Bacon, Seedless Grapes, Parsley, and Mint Sprig. Serves 4. Scale it up or down for the number of people at the table.

Ingredients

• 2 pc
• 8 slice
• 2 cup
• 2 tbsp
• 1 pc
• 1 1/2 tsp
• 1/2 tsp
• 1
• 1/2 tsp
• 2 cup

Method (preview)

1. 1

   Made from necks, gizzards, and livers Fry the bacon until crisp in a large iron frying pan.

2. 2

   Remove from the pan, drain on paper toweling, break into small pieces and set aside.

3. 3

   Brown slowly in the bacon fat the broilers which have been quartered, necks removed.

4. 4

   When nicely browned, transfer the chicken to a large earthenware casserole and keep warm.

5. 5

   Crush together 1 tablespoon chopped parsley, the dried powdered mint or leaves of fresh mint chopped fine, the salt, freshly ground pepper and saffron.

6. 6

   Sprinkle over the chicken.

7. 7

   Add to the brown residue in the frying pan the chicken broth.

8. 8

   Bring to a boil, stir well and pour over the chicken.

9. 9

   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.

10. 10

    Drain off most of the juice into a small saucepan and reduce to a syrupy consistency by boiling rapidly, for about 5 minutes.

11. 11

    Pour back over the chicken, sprinkle with another tablespoon of chopped parsley and the pieces of bacon, and add the grapes.