This dish is not to be rushed, the long cooking time yields a taste delight well worth the wait. The sauce is delicious over hot cooked long grain rice.

Chicken with Grapes

1/2 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon pepper
1 teaspoon paprika

4 large chicken breasts, halved or 2 fryers, cut into serving pieces
2 pounds seedless white grapes
1 pound fresh whole mushrooms
1/2 cup whole blanched almonds

Hot cooked long grain rice for accompaniment

1. Preheat oven to 250°F (120°C). Grease a 13 x 9 x 2-inch baking pan; set aside.
2. Combine flour with salt, pepper, and paprika.
3. Dredge chicken in flour mixture, shaking off excess, and place in prepared baking pan, skin side up.
4. Bake for 1 hour, uncovered, turning often in first half hour.
5. Turn chicken again after the first hour and sprinkle with grapes, mushrooms, and almonds. Cover tightly and continue baking an additional 2 hours.
6. Serve with hot cooked rice, if desired.

Makes 8 servings.