| Cuisine: French | Type: Main Course | Serves: 4 |
|
Source:
|
Rick with inspiration from Sylvie Lallemand |
|
Attributes:
|
|
|
Comments:
|
We make this with chicken thighs which stay moist and have a lot of flavor. A guinea hen would work well to, as well as a whole chicken cut up. |
|
Serving Suggestions:
|
Probably goes best with some kind of potato. |
|
Ingredients:
|
1.5 cups of verjus -- press about 1 to 1-1/2 pounds of seedless green grapes through a food mill to get just the green juice 4 nice chicken thighs, trimmed of excess fat 1 medium Spanish onion, halved and then sliced 2 cloves of garlic, sliced thin Kosher salt and freshly ground black pepper 2 tbs. butter 1 tbs. olive oil About 1 cup of red or green seedless grapes About 1 cup of Kalamata olives (optional) 1/2 cup good chicken stock 2 tbs. cold butter |
|
Instructions:
|
1. Make the verjus by running the grapes through a food mill to get about 1.5 cups of juice. 2. Pat chicken thighs dry. Salt and pepper and allow to set for a few minutes. 3. Heat butter and olive oil in a Dutch oven over medium-high heat, and when hot add the chicken thighs, onion and garlic. 4. Cook 4-5 minutes on each side to brown nicely, but don't let the onion or garlic burn -- it will caramelize some. If there is a lot of fat in the pan, spoon some out. You want just a couple of tablespoons left. 5. Pour in the verjus, reduce the heat to a good simmer, scrape the bottom of the pan, cover and cook for 15 minutes. After 15 minutes, add the whole grapes and Kalamata olives. Tip the lid slightly to let some steam escape and cook another 15 minutes at a simmer. 6. Using a slotted spoon, remove the chicken, onion, olives and grapes to a dish and cover to keep warm. 7. Add the chicken stock to the verjus in the Dutch oven and gently boil to reduce by 1/2. Test seasoning (if you used the olives, you might not need any additional salt.) Add 2-3 tbs butter, one tbs at a time and whisk into sauce. 8. Plate the chicken with the grapes, onion and olives and top with sauce. |
|
Related recipes:
|
None |
2009-12-13