Chicken In A Pungent Sauce--Modern Version

Chicken Recipes 'To-Go'

Chicken With Sauce Recipes

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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 tsp dried mint
1/2 tsp pepper
1 tsp salt
1/2 tsp saffron, (powdered)
2 cup chicken broth*

Instructions:

*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

Servings: 4

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Chicken is ideal
for weight loss
and dieting

Healthy eating is far better than strict dieting, and weight loss achieved by a change of lifestyle lasts far longer than 'faddy' diets that are difficult to adopt for long periods.

Cooking more low fat chicken can enable you to lose weight gradually as part of a a controlled and healthy diet.

"I know [canned music] makes chickens lay more eggs and factory workers produce more. But how much more can they get out of you on an elevator?" - Victor Borge