INGREDIENTS

INSTRUCTIONS

PREHEAT OVEN TO 375F. 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 25 minutes. 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 2  minutes to
heat the grapes. Remove the chicken from the oven, spoon  sauce and
grapes over it and serve immediately.  MICHAEL ROBERTS - PRODIGY GUEST
CHEFS COOKBOOK  From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 299
Calories From Fat: 132
Total Fat: 14.8g
Cholesterol: 124.3mg
Sodium: 111mg
Potassium: 394.9mg
Carbohydrates: 7.3g
Fiber: <1g
Sugar: 5.9g
Protein: 33g