Poulet Au Verjus With Tomatoes

Rinshinomori's Note:

I love verjus and here is another simple chicken recipe using verjus. This recipe comes from Cafe Beaujolais, Mendocino, CA using Navarro Winery verjus which is in my opinion is one of the finest verjus around.

• Total Time: 45 mins
• Prep Time: 0 mins
• Cook Time: 45 mins

Ingredients:

Servings: 4

• 3 ½ lbs whole chickens , cut in pieces
• ½ cup flour
• salt and pepper , to taste
• 2 tablespoons olive oil
• 2 tablespoons butter , unsalted
• 1 cup verjus
• 4 shallots , peeled and sliced
• 2 tomatoes , peeled, seeded and chopped
• 1 tablespoon tomato paste
• 1 cup chicken stock
• 2 tablespoons parsley , chopped
• 2 tablespoons chervil or 2 tablespoons tarragon , chopped

Directions:

1. Season chicken pieces with salt and pepper and coat with flour.
2. Head the skillet on medium heat and add olive oil and butter. Brown chicken pieces in skillet for about 5-7 minutes per side.
3. Remove chicken pieces to plate and pour off excess fat from skillet. Deglaze skillet with verjus.
4. Add shallots, tomatoes and paste to the skillet. Return chicken pieces and simmer 5 minutes on high heat to reduce liquid by half. Add stock and return to gentle simmer another 5-8 minutes, turning chicken pieces once.
5. Remove chicken pieces to low oven and reduce sauce on pan to concentrate flavors and thicken.
6. Remove from heat and and add remaining 1 T butter and fresh chopped herbs. Serve sauce over warm chicken.