Ingredients:
|
Directions:
In saucepan, simmer chicken broth until it is reduced to 2/3 cup. Set aside.
While broth is simmering, cut away and discard any excess fat from chicken quarters. Rub chicken with salt and pepper and set aside.
Purée 1 cup of the grapes in a food processor for 20 seconds. Rub purée through a strainer, using back of a spoon to press some pulp through. You should have about 1/4 cup of juice.
Discard pulp. In a large deep non-aluminum skillet, heat 2 tablespoons of the butter over high heat. Add chicken pieces, skin side down, and unpeeled garlic cloves.
Brown pieces 1 minute on each side. Shake pan often to keep pieces and garlic from sticking. Lower heat, cover pan tightly and cook for 10 minutes. Uncover pan, tilt pan, and degrease juices. Turn chicken with tongs and add wine to pan.
Cover and cook over low heat for 10 minutes longer. Uncover pan and add 3 tablespoons of the grape juice. Cover again quickly so pieces absorb aroma and flavor. Cook chicken about 7 minutes more. Test breast quarters for doneness and remove them from skillet. Cover them lightly to keep warm and moist. Add 1/2 cup of the reduced chicken stock to skillet. Continue to cook leg quarters and garlic, uncovered for 5 minutes more, or until done.
There should be 1/4 cup of juice in skillet. Return breasts to pan. Turn chicken and garlic in syrupy juices in order to glaze them. Remove chicken from skillet. Cover and keep warm in oven while you make the sauce.
Raise heat and add remaining chicken stock, 1 tablespoon of butter, remaining juice, and remaining grapes. Swirl over heat to combine. Remove from heat and season with salt and pepper. Arrange chicken with garlic and grapes over them. Sprinkle with parsley. |
|