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.