Title: Chicken in a Pungent Sauce--Modern Version
Categories: Medieval Pepperidge Farm
Yield: 4 Servings
| 2 | | 2-lb broilers |
| 8 | | Slices bacon |
| 2 | c | Seedless grapes |
| 2 | tb | Parsley; chopped fine |
| 1 | | Mint sprig OR |
| 1 1/2 | ts | Dried Mint |
| 1/2 | ts | Pepper |
| 1 | ts | 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