Braised Chicken With Grapes, Cream And Verjus

Name: Braised Chicken With Grapes, Cream And Verjus
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 1/2 lbs whole chickens, cut into 8 pieces (rinsed and patted dry); 2 teaspoons salt; 3/4 teaspoon fresh ground black pepper; 8 tablespoons unsalted butter, cut into small pieces, divided; 1 tablespoon vegetable oil; 1 cup onion, thinly sliced; 6 garlic cloves, smashed; 1 cup verjus; 1 cup grapes, roughly chopped (seedless green or red); 2 cups chicken stock; 2 tablespoons creme fraiche or 2 tablespoons heavy cream; 2 tablespoons fresh parsley leaves, chopped for garnish

Servings: persons

3 1/2 lbs whole chickens, cut into 8 pieces (rinsed and patted dry)
2 teaspoons salt
3/4 teaspoon fresh ground black pepper
8 tablespoons unsalted butter, cut into small pieces, divided
1 tablespoon vegetable oil
1 cup onion, thinly sliced
6 garlic cloves, smashed
1 cup verjus
1 cup grapes, roughly chopped (seedless green or red)
2 cups chicken stock
2 tablespoons creme fraiche or 2 tablespoons heavy cream
2 tablespoons fresh parsley leaves, chopped for garnish

1
Season the chicken pieces evenly on all sides with the salt and pepper.
2
In a large Dutch oven, melt 2 tablespoons of the butter with the oil over medium-high heat. Add the chicken, onions and garlic cloves and cook until the chicken is well browned, turning once, about 6 to 7 minutes per side.
3
Add the verjus and stir to loosen any browned bits on the bottom of the pan.
4
Add the grapes and olives, cover the pot and reduce the heat to medium.
5
Cook until the chicken is tender, about 25 minutes. Transfer the chicken pieces to a warmed platter and cover to keep warm.
6
Add the chicken stock to the pot and bring to a boil, scraping any browned bits that cling to the sides or bottom of the pan and cook until the sauce is reduced by 1/2 in volume, about 10 minutes.
7
Reduce the heat to low. Add the remaining butter, a piece at a time, whisking constantly until all the butter has been added and the sauce is smooth and thick. Do not allow the sauce to boil and remove from the heat as necessary to prevent from breaking.
8
Add the creme fraiche and whisk to combine. Adjust the seasoning, to taste.
9
Ladle the sauce over the chicken and garnish with the parsley.

1387

kcal

Calories

Fat

Carbs

171

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3 1/2 lbs whole chickens, cut into 8 pieces (rinsed and patted dry), 2 teaspoons salt, 3/4 teaspoon fresh ground black pepper, 8 tablespoons unsalted butter, cut into small pieces, divided, and more.

Yes, Braised Chicken With Grapes, Cream And Verjus falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!