Title: Sauteed chicken & grapes
 Categories: Poultry, Main dish
      Yield: 6 Servings
 
      4    Chicken drumsticks
      4    Chicken thighs
      4    Chicken breasts
           Salt and pepper to taste
           Flour to dust the chicken
      2 tb Cooking oil
    3/4 c  Madeira or sherry
    1/4 c  Whipping cream
      3    Bay leaves
      1    Branch fresh thyme; -=OR=-
      1 ts -Dried thyme
      2    Chicken livers
  1 1/2 c  Seedless grapes
 
  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.