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Champagne Grapes And Sautéed Chicken
By Chef Andrew Faulkner

4 Chicken Drumsticks
4 Chicken Thighs
4 Chicken Breast
Salt and Fresh Ground Black Pepper to taste
2 tablespoons Cooking Oil
3/4 cup Sherry (or Madeira)
1/4 cup Whipped Cream
3 Bay Leaves
1 branch Thyme fresh or dried
2 Chicken Liver
1 1/2 cups Champagne grapes

Preheat oven to 375 degrees F.

Rinse the chicken pieces and pat dry. Sprinkle with desired salt and pepper and dust with flour, shaking off excess.

Heat the oil in a large skillet over medium heat on the stove. Add chicken pieces in batches, if necessary, without crowding the skillet, and brown on all sides until golden. Transfer the thighs and drumsticks to a large casserole or Dutch oven as they are done. Set the breasts aside.

Add the Madeira, cream, bay leaves and thyme. Cover and place in the oven.

After 10 minutes, add the liver and the breasts and replace in oven for another 45 minutes to 1 hour.

When it's time to serve dinner, arrange chicken pieces on a serving platter and keep warm in the oven while finishing sauce.

Remove bay leaves and thyme sprigs, pour sauce and livers into a blender or food processor and blend until smooth. Add salt as needed.

Strain sauce into a saucepan, place over medium heat on the stove and add the grapes.

Simmer for 1 minute to heat the grapes.

Remove the chicken from the oven, spoon sauce and grapes over it and serve immediately.