Poulet Au Verjus - Chicken With Verjus

Total Time
40mins
Prep 10 mins
Cook 30 mins

This can be eaten all year, because you can bottle the juice of green grapes! If you want your ingredients fresh, this is a dish you make in August or September in the northern hemisphere, just before the green grapes ripen to sweetness. The unripe grapes are often rejects from the ripe grapes selected for wine making. Use 1 whole chicken, cut in pieces, or use breasts, legs, and/or thighs. (Make a verjus quantity from at least 3 bunches of unripe green grapes. Make plenty, and conserve it! Verjus is made from grapes. Verjuice can be made from a variety of nearly ripe fruits.)

Ingredients Nutrition

Directions

  1. First, make verjus:.
  2. Pull the grapes away from their stems, then press them, extracting as much of the juice as possible. Filter this juice through muslin, a jelly bag, or use coffee filter paper. Bottle this and sterilize it, or freeze some in ice cube trays. Or use it up within the next few days.
  3. Brown the chicken cut in pieces for a good ten minutes.
  4. Add the chopped garlic and cook briefly.
  5. Pour in a large glass of verjus, and some chicken stock made with 1/2 cube 1/2 cup of hot water.
  6. Add the chopped parsley.
  7. Cook over low heat for 20 minutes, partially covered until towards the end, when you take the cover off.
  8. Use more verjus, if you want. It is a pleasant, fruity taste with a tart, vinegary quality.
  9. Serve with mashed potatoes or Sarlat Potatoes, recipe#209855, fresh green beans, or other summer fare.

Reviews

(1)
Most Helpful

We liked this. We have never tried verjus, and it definitely gives the chicken a different flavor than we have ever tasted. The cooking method works very well. Thanks for sharing this recipe.

Maito June 01, 2008

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