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- chickenandeggcookbook.com
1 (2 1/2 To 3 Pound) Chicken, Cut Up 1/4 Cup Dry Sherry 1/2 Cup Seedless Green Grapes 1/2 Cup Half And Half 1/2 Cup Toasted Slivered Almonds Salt To Taste 2 Tablespoons Butter Coarsely Ground Pepper To Taste 2 Tablespoons Flour Paprika To Taste 1 1/2 Cup Hot Chicken Stock 1/4 Cup Green Grapes, For Garnish
Preheat oven to 350 degrees. Place chicken, skin side up, in a single layer in a 13x9 inch baking pan. Bake 30 minutes. Pour fat from baking dish, discard. Sprinkle grapes and almonds over chicken. Melt butter in a large, heavy skillet over high heat. Stir in flour. Cook 1-2 minutes, stirring constantly. Add stock, stir until smooth. Pour in sherry and half and half. Cook, stirring until thickened. Season with salt and pepper. Pour sauce over chicken. Cover tightly with foil. Bake 30 minutes. Season with paprika. Garnish with green grapes. Serve hot. Makes 3-4 servings.
Recipe - Calla Ferre - From Chicken Cookery by Ceil Dyer, 1983.
