Chicken In a Pungent Sauce--Modern Version
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...
Ingredients
- 2ea 2-lb broilers
- 8ea slices bacon
- 2c seedless grapes
- 2tb parsley -- chopped fine
- 1ea mint sprig or
- 11/2 ts dried mint
- 1/2ts pepper
- 1t salt
Directions
- 1
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
- 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 a
- 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