Poulet Au Verjus - Chicken With Verjus

Recipe by Mme M
READY IN: 40mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • First, make verjus:
  • 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.
  • Brown the chicken cut in pieces for a good ten minutes.
  • Add the chopped garlic and cook briefly.
  • Pour in a large glass of verjus, and some chicken stock made with 1/2 cube 1/2 cup of hot water.
  • Add the chopped parsley.
  • Cook over low heat for 20 minutes, partially covered until towards the end, when you take the cover off.
  • Use more verjus, if you want. It is a pleasant, fruity taste with a tart, vinegary quality.
  • Serve with mashed potatoes or Sarlat Potatoes, recipe#209855, fresh green beans, or other summer fare.
Advertisement