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1
For the vegetables: Place a medium saute pan over medium heat, and melt 2 tablespoons butter.
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2
Add onions and toss until well coated.
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3
Add one teaspoon sugar, salt and pepper to taste and 1/4 cup water.
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4
Saute until liquid has evaporated and onions are tender and golden brown on all sides, about 5 minutes.
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5
Transfer onions to a plate.
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6
Wipe out pan and return to medium heat.
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7
Melt remaining butter.
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8
Add turnips, remaining sugar, salt and pepper to taste and 1/4 cup water.
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9
Toss until liquid has evaporated and turnips are lightly browned and beginning to become tender, about 5 minutes.
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10
Add carrots and continue to toss until carrots are lightly browned and turnips are golden brown on all sides, another 2 to 3 minutes.
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11
Transfer to plate of onions and set aside.
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12
For the chicken: Heat oven to 450 degrees.
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13
Season chicken breasts on both sides with salt and pepper.
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14
Place a large heavy oven-proof saute pan or skillet over high heat until very hot.
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15
Add olive oil.
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16
Add chicken skin-side down, reduce heat to medium-high and cook without moving for 3 minutes.
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17
Transfer pan to oven and continue to cook, without turning breasts, until internal temperature of meat reaches 160 degrees, 10 to 15 minutes.
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18
For the verjus beurre blanc: In a small saucepan, combine vinegar, shallots and thyme.
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19
Place over high heat and boil until reduced by half.
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20
Add sugar, verjus and mushrooms.
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21
Reduce heat to low and simmer until liquid has again been reduced by half.
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22
Pour through a fine-meshed strainer into a heat-proof bowl; discard solids.
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23
Return liquid to saucepan and place over very low heat.
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24
Add chicken stock.
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25
Whisk in one cup butter, a little at a time, being careful that sauce does not return to a boil.
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26
Season with salt and pepper to taste.
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27
To finish and serve: Place a large saute pan over medium heat.
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28
Add remaining butter and 1/4 cup water.
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29
Add vegetables and stir until glazed and thoroughly heated, about 2 minutes.
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30
Add grapes and adjust salt and pepper to taste.
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31
Arrange vegetables and grapes in centers of 4 warmed dinner plates.
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32
Slice each breast into 3 pieces and arrange around vegetables.
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33
Spoon verjus sauce around plate.
