Chicken in a pungent sauce Recipe

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Chicken in a pungent sauce

Artist:	_	Yield:	4
Categories:	Chicken, Medieval, Poultry	Rating:	0
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Ingredients:

2	each	2-lb broilers
8	each	Slices bacon
2	cup	Seedless grapes
2	tbsp	Parsley, chopped fine
1	each	Mint sprig OR
1 1/2	tbsp	Dried Mint
1/2	tbsp	Pepper
1	tbsp	Salt
1/2	tbsp	Saffron, (Powdered)
2	cup	Chicken broth*

Procedures:

1	*made from necks, gizzards, and livers fry the bacon until crisp in a large iron frying pan.
2	Remove from the pan, drain on paper toweling, break into small pieces and set aside.
3	Brown slowly in the bacon fat the broilers which have been quartered, necks removed.
4	When nicely browned, transfer the chicken to a large earthenware casserole and keep warm.
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	Sprinkle over the chicken.
7	Add to the brown residue in the frying pan the chicken broth.
8	Bring to a boil, stir well and pour over the chicken.
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	Drain off most of the juice into a small saucepan and reduce to a syrupy consistency by boiling rapidly, for about 5 minutes.
11	Pour back over the chicken, sprinkle with another tablespoon of chopped parsley and the pieces of bacon, and add the grapes.
12	A macedoine of cooked chopped carrots, string beans, lima beans and peas, well buttered, would be good with this dish.