Foies de Volaille aux Raisins

This Gascon dish combines two regional products: poultry and grapes. Locally it would probably be made with foie gras (fattened fresh goose or duck liver), but chicken livers are suggested here as a good alternative. Black or green grapes may be used; both types should be seeded (or use seedless grapes) and the thick skins of black grapes should be removed by blanching the grapes in boiling water for 30 seconds, then draining and peeling them.