I love verjus and here is another simple chicken recipe using verjus. This recipe comes from Cafe Beaujolais, Mendocino, CA using Navarro Winery verjus which is in my opinion is one of the finest verjus around.

Ingredients

4 serv.

whole chickens, cut in pieces3 1⁄2 lbs
flour↗1⁄2 cup
salt and pepper, to taste
olive oil↗2 tablespoons
butter, unsalted↗2 tablespoons
verjus↗1 cup
shallots, peeled and sliced↗4
tomatoes, peeled, seeded and chopped↗2
tomato paste↗1 tablespoon
chicken stock↗1 cup
parsley, chopped↗2 tablespoons
chervil or 2 tablespoons tarragon, chopped2 tablespoons

Step-by-step instructions

1
Season chicken pieces with salt and pepper and coat with flour.
2
Head the skillet on medium heat and add olive oil and butter. Brown chicken pieces in skillet for about 5-7 minutes per side.
3
Remove chicken pieces to plate and pour off excess fat from skillet. Deglaze skillet with verjus.
4
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.
5
Remove chicken pieces to low oven and reduce sauce on pan to concentrate flavors and thicken.
6
Remove from heat and and add remaining 1 T butter and fresh chopped herbs. Serve sauce over warm chicken.

Source: food.com

Original recipe ↗

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