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
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
BRAISED CHICKEN WITH TOMATOES AND OLIVES (POULET PROVENCAL)
Provided by Shelley Wiseman
Categories Chicken Olive Tomato Roast Kid-Friendly Dinner Fall Summer Family Reunion Potluck Gourmet Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher Small Plates
Yield Makes 4 servings
Number Of Ingredients 12
Steps:
- Preheat convection oven to 400°F or regular oven to 425°F with rack in middle.
- Toss together tomatoes, onion, olives, sliced garlic, 2 tablespoons oil, 1 teaspoon herbes de Provence, fennel seeds, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a 13- by 9-inch or other 3-quart shallow baking dish. Push vegetables to sides of dish to make room for chicken.
- Stir together minced garlic, 1 teaspoon salt, 1/2 teaspoon pepper, remaining teaspoon herbes de Provence, and remaining tablespoon olive oil.
- Remove excess fat from chicken and pat dry, then rub inside and out with seasoning mixture. Tie legs together with string, then put chicken in baking dish.
- Roast until an instant-read thermometer inserted into thickest part of a thigh (do not touch bone) registers 170°F, about 1 hour in convection oven; 1 to 1 1/4 hours in regular oven.
- Let chicken stand 10 minutes before carving. Serve with vegetables and pan juices.
POULET AU CIDRE (CHICKEN IN CIDER AND CALVADOS)
A classic dish of Normandy and Brittany. Sub apple brandy for the Calvados if need be. Use hard cider, if possible. Regular cider is too sweet.
Provided by Outta Here
Categories Chicken
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Peel and core apples. Finely chop half of one apple and cut the rest into 12 wedges. Toss the apple in lemon juice.
- Heat half the butter in large frying pan. Add the chicken pieces, skin side down, and cook until golden. Turn chicken over and cook another 5 minutes. Remove the chicken and pour off fat.
- Heat 1 tablespoon butter in the same pan and add onion, celery and chopped apple. Fry over moderate heat for 5 minutes without browning.
- Remove from heat. Sprinkle flour into mixture and stir. Add Calvados and return to heat. Gradually stir in cider. Bring to a boil, return chicken to pan, cover and simmer gently for 15 minutes.
- Heat remaining butter in small frying pan. Add apple wedges and fry over moderate heat until browned and tender. Remove from heat and keep warm.
- Remove the chicken pieces from the pan to a platter and keep warm. Skim excess fat from cooking liquid. Add creme fraiche, bring just to a boil and simmer 4 minutes, until it thickens enough to coat the back of a wooden spoon. Season with salt and pepper. Pour sauce over chicken and serve with warm apple wedges.
Nutrition Facts : Calories 1087.5, Fat 78.9, SaturatedFat 29, Cholesterol 355.6, Sodium 292.9, Carbohydrate 16.7, Fiber 2.6, Sugar 10.5, Protein 75.1
VERJUS
Verjus is the juice of green grapes that are near ripe! At harvest time, August and September in the northern hemisphere, green grape bunches are quickly snipped for the wine press. Selecting through the collected bunches, only the ripe grapes are chosen for wine. The rejects that are not selected because they are under-ripe are utilised to make verjus, which is a fruity, somewhat vinegary juice, perfect for sauces. Verjus has a distinct flavor. You can choose to snip under-ripe grapes with the express desire to make verjus, and the effort is worth it. You will find recipes for chicken, fish and pork cooked with verjus. Verjuice, by contrast, can be made up from a variety of fruits. Verjus is made only from green grapes.
Provided by Mme M
Categories Sauces
Time 30m
Yield 2-40 serving(s)
Number Of Ingredients 2
Steps:
- Use at least 3 bunches of under ripe grapes. You could make bushel fulls, too!
- Press the juice out of the grapes, using your fingers, or by crushing the bunches with bricks, or by using a wine press.
- A wine press is a small barrell with a weighted lid on a substantial screw that winds down, down, down on the grapes. The liquid pours out of a spigot low on the barrel.
- Strain and filter the juice, discarding the skins and seeds. Strain with muslin, a jelly bag, coffee filters, anything that will work to produce a clear liquid.
- If you make a small quantity, use within 4 or 5 days. A larger quantity should be bottled and sterilized, or put in jars and sterilized.
- The formatting of this recipe required me to give a minimum 2 ingredients, so I entered bunches of grapes twice!
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