1 chicken (4-6 lbs)
1 tsp each cinnamon, ginger, thyme, marjoram and rosemary
4 tbsp butter
3 tbsp flour
3 tbsp sugar
1/4 tsp saffron
3 tbsp cider vinegar
salt and pepper
grapes, barberries and raisins for garnish

Wash and clean chicken. Place in a stew pot and cover the chicken with water. Boil until chicken is cooked. Remove chicken from pot; reduce stock to make a strong broth. Bone the chicken once it cools. In a sauce pan, melt butter; add flour, cinnamon and pepper to make a roux. Cook until it turns light brown. Add sugar, ginger and a little of the stock to make a thick paste. While stirring constantly, slowly add more stock to the pan. Bring to a boil and continue to stir until broth has thickened. Reduce heat. Add vinegar; if sauce is too thick add a little stock to thin it. Add the rest of the spices and butter to the sauce. Stir until butter has dissolved. Remove from pan and place in a bowl, add chicken to sauce when sauce has cooled. Serve in a bowl or arranged on a platter. Garnish with grapes, barberries and raisins.

Galerie de Paris
© Copyright 2002
TRG Creations