Sautéed Chicken with Tart Green Grapes

Since most grapes in American markets have been picked for eating, not cooking, you may have to search for really tart grapes. Be sure to taste them before buying. If the grapes you find are not tart enough, add a few drops of lemon juice to the dish just before you serve it; the sauce must not taste sweet if it is to be authentic.

Assemble these supplies:

• 2 cups chicken broth
• 3-pound chicken, cut into 4 or 8 pieces
• Salt and freshly ground black pepper
• 1 1/2 cups seedless tart green grapes (about 3/4 pound)
• 3 tablespoons butter
• 8 plump cloves garlic, unpeeled
• 3 tablespoons dry white wine
• 2 teaspoons chopped fresh parsley

Steps in preparation:

1. In saucepan, simmer chicken broth until it is reduced to 2/3 cup.
2. Set aside.
3. While broth is simmering, cut away and discard any excess fat from chicken quarters.
4. Rub chicken with salt and pepper and set aside.
5. Puree 1 cup of the grapes in blender or food processor for 20 seconds.
6. Rub puree through strainer, using back of wooden spoon to press some of pulp through.
7. You should have about 1/4 cup green-grape juice. Discard pureed pulp.
8. In large deep nonaluminum skillet, heat 2 tablespoons of the butter over high heat. Add chicken pieces, skin side down, and unpeeled garlic cloves. Brown chicken pieces 1 minute on each side.
9. Shake pan often to keep chicken pieces and garlic from sticking.
10. Lower heat, cover pan tightly, and cook 10 minutes.
11. Uncover pan, tilt it, and degrease juices.
12. Turn chicken with tongs and add white wine to pan. Cover and cook over low heat 10 minutes longer.
13. Uncover pan and add 3 tablespoons of the grape juice.
14. Cover again quickly so chicken pieces absorb all aroma and flavor.
15. Cook chicken about 7 minutes more.
16. Test breast pieces for doneness and remove them from skillet.
17. Cover them lightly to keep warm and moist.
18. Add 1/2 cup of the reduced chicken stock to skillet.
19. Continue to cook leg pieces and garlic, uncovered, 5 minutes more, or until done. There should be about 1/4 cup of juice in skillet.
20. Return breast pieces to pan.
21. Turn chicken and garlic cloves in syrupy pan juices in order to glaze them. Remove chicken from skillet.
22. Cover and keep warm in oven while you make sauce.
23. Raise heat and add the remaining chicken stock, the remaining 1 tablespoon of butter, the remaining juice, and the remaining 1/2 cup grapes.
24. Swirl over heat to combine.
25. Remove from heat and season with salt and pepper.
26. Arrange chicken, garlic, and grapes on serving plat­ter.
27. Spoon sauce over them. Sprinkle with parsley.