POULET AU VERJUS WITH TOMATOES
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.
Provided by Rinshinomori
Categories Chicken
Time 45m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Season chicken pieces with salt and pepper and coat with flour.
- Head the skillet on medium heat and add olive oil and butter. Brown chicken pieces in skillet for about 5-7 minutes per side.
- Remove chicken pieces to plate and pour off excess fat from skillet. Deglaze skillet with verjus.
- 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.
- Remove chicken pieces to low oven and reduce sauce on pan to concentrate flavors and thicken.
- Remove from heat and and add remaining 1 T butter and fresh chopped herbs. Serve sauce over warm chicken.
Nutrition Facts : Calories 774.5, Fat 54.2, SaturatedFat 16.4, Cholesterol 204.2, Sodium 340.5, Carbohydrate 21.2, Fiber 1.5, Sugar 3.1, Protein 48.6
POULET AU VERJUS - CHICKEN WITH VERJUS
This can be eaten all year, because you can bottle the juice of green grapes! If you want your ingredients fresh, this is a dish you make in August or September in the northern hemisphere, just before the green grapes ripen to sweetness. The unripe grapes are often rejects from the ripe grapes selected for wine making. Use 1 whole chicken, cut in pieces, or use breasts, legs, and/or thighs. (Make a verjus quantity from at least 3 bunches of unripe green grapes. Make plenty, and conserve it! recipe#240375 is made from grapes. Verjuice can be made from a variety of nearly ripe fruits.)
Provided by Mme M
Categories Poultry
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- First, make verjus:.
- 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.
- Brown the chicken cut in pieces for a good ten minutes.
- Add the chopped garlic and cook briefly.
- Pour in a large glass of verjus, and some chicken stock made with 1/2 cube 1/2 cup of hot water.
- Add the chopped parsley.
- Cook over low heat for 20 minutes, partially covered until towards the end, when you take the cover off.
- Use more verjus, if you want. It is a pleasant, fruity taste with a tart, vinegary quality.
- Serve with mashed potatoes or Sarlat Potatoes, recipe#209855, fresh green beans, or other summer fare.
Nutrition Facts : Calories 758.1, Fat 56.4, SaturatedFat 15.6, Cholesterol 243.9, Sodium 322.8, Carbohydrate 1.3, Fiber 0.2, Sugar 0.1, Protein 57.6
CHICKEN BREASTS WITH MUSTARD-VERJUICE JUS
Provided by John Willoughby
Categories dinner, weekday, one pot, main course
Time 35m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Heat oven to 450 degrees. Sprinkle chicken generously on all sides with salt and pepper.
- Heat oil in heavy 12-inch ovenproof skillet over medium-high heat until hot but not smoking. Add chicken and brown well on both sides, about 6 to 8 minutes total. Turn the chicken skin side up, put the skillet into the oven and roast until the chicken is just cooked through, about 15 to 17 minutes. Being very careful of the hot pan, remove it from the oven, transfer chicken to a platter, and tent with foil to keep warm.
- Return pan to stove top, add verjuice and bring to a boil over high heat, scraping up all those brown bits from the bottom of the pan. Add stock and continue to boil gently until reduced by about 1/3, about 5 to 7 minutes. Whisk in mustard and thyme, adjust seasoning and spoon the sauce over the chicken. Serve with any remaining sauce separately.
Nutrition Facts : @context http, Calories 397, UnsaturatedFat 17 grams, Carbohydrate 5 grams, Fat 24 grams, Fiber 1 gram, Protein 38 grams, SaturatedFat 5 grams, Sodium 629 milligrams, Sugar 1 gram, TransFat 0 grams
ROAST CHICKEN WITH ROOT VEGETABLES AND VERJUS BEURRE BLANC
Provided by Jennifer Steinhauer
Categories dinner, sauces and gravies, main course
Time 1h
Yield 4 servings
Number Of Ingredients 22
Steps:
- For the vegetables: Place a medium sauté pan over medium heat, and melt 2 tablespoons butter. Add onions and toss until well coated. Add one teaspoon sugar, salt and pepper to taste and 1/4 cup water. Sauté until liquid has evaporated and onions are tender and golden brown on all sides, about 5 minutes. Transfer onions to a plate.
- Wipe out pan and return to medium heat. Melt remaining butter. Add turnips, remaining sugar, salt and pepper to taste and 1/4 cup water. Toss until liquid has evaporated and turnips are lightly browned and beginning to become tender, about 5 minutes. Add carrots and continue to toss until carrots are lightly browned and turnips are golden brown on all sides, another 2 to 3 minutes. Transfer to plate of onions and set aside.
- For the chicken: Heat oven to 450 degrees. Season chicken breasts on both sides with salt and pepper. Place a large heavy oven-proof sauté pan or skillet over high heat until very hot. Add olive oil. Add chicken skin-side down, reduce heat to medium-high and cook without moving for 3 minutes. Transfer pan to oven and continue to cook, without turning breasts, until internal temperature of meat reaches 160 degrees, 10 to 15 minutes.
- For the verjus beurre blanc: In a small saucepan, combine vinegar, shallots and thyme. Place over high heat and boil until reduced by half. Add sugar, verjus and mushrooms. Reduce heat to low and simmer until liquid has again been reduced by half. Pour through a fine-meshed strainer into a heat-proof bowl; discard solids. Return liquid to saucepan and place over very low heat. Add chicken stock. Whisk in one cup butter, a little at a time, being careful that sauce does not return to a boil. Season with salt and pepper to taste.
- To finish and serve: Place a large sauté pan over medium heat. Add remaining butter and 1/4 cup water. Add vegetables and stir until glazed and thoroughly heated, about 2 minutes. Add grapes and adjust salt and pepper to taste. Arrange vegetables and grapes in centers of 4 warmed dinner plates. Slice each breast into 3 pieces and arrange around vegetables. Spoon verjus sauce around plate.
Nutrition Facts : @context http, Calories 1019, UnsaturatedFat 33 grams, Carbohydrate 33 grams, Fat 81 grams, Fiber 7 grams, Protein 42 grams, SaturatedFat 42 grams, Sodium 1491 milligrams, Sugar 20 grams, TransFat 3 grams
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