Poulet Au Verjus With Tomatoes

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READY IN: 45mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Season chicken pieces with salt and pepper and coat with flour.
  • Head the skillet on medium heat and add olive oil and butter. Brown chicken pieces in skillet for about 5-7 minutes per side.
  • Remove chicken pieces to plate and pour off excess fat from skillet. Deglaze skillet with verjus.
  • 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.
  • Remove chicken pieces to low oven and reduce sauce on pan to concentrate flavors and thicken.
  • Remove from heat and and add remaining 1 T butter and fresh chopped herbs. Serve sauce over warm chicken.
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