TO SERVE FOUR
2 spring chickens or 1 large but tender bird
4-6 tablespoon olive oil
2 cloves garlic, chopped
handful parsley, finely chopped
salt and pepper
450 g (1 lb) green grapes
2-3 tablespoon brandy
extra grapes for garnishing
If using spring chickens, cut into halves; if the larger bird, cut into quarters. Heat the oil in a casserole, add the chicken pieces and cook until they begin to brown. Add the garlic, parsley, salt and pepper. Whirl the grapes in a liquidizer or crush them to obtain the juice. Strain. Add the juice to the chicken pieces and continue cooking until tender, turning them from time to time. For spring chickens, 25 minutes cooking will be enough; for the quartered pieces somewhat longer is necessary. Just before serving, add the brandy and a few whole (pitted) grapes to serve as a garnish. Serve with boiled rice or potatoes.