Poulet Au Verjus - Chicken With Verjus

1. 1

   First, make verjus:

2. 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. 3

   Brown the chicken cut in pieces for a good ten minutes.

4. 4

   Add the chopped garlic and cook briefly.

5. 5

   Pour in a large glass of verjus, and some chicken stock made with 1/2 cube 1/2 cup of hot water.

6. 6

   Add the chopped parsley.

7. 7

   Cook over low heat for 20 minutes, partially covered until towards the end, when you take the cover off.

8. 8

   Use more verjus, if you want. It is a pleasant, fruity taste with a tart, vinegary quality.

9. 9

   Serve with mashed potatoes or Sarlat Potatoes, recipe#209855, fresh green beans, or other summer fare.

* Per serving · 4 servings · Values may vary.

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