Best Poulet Au Verjus With Tomatoes Recipes

Poulet Au Verjus With Tomatoes image

Provided by Rinshinomori

Categories Chicken

Time 45m

Yield 4 serving(s)

Number Of Ingredients 12

3 1/2 lbs whole chickens, cut in pieces
1/2 cup flour
salt and pepper, to taste
2 tablespoons olive oil
2 tablespoons butter, unsalted
1 cup verjus
4 shallots, peeled and sliced
2 tomatoes, peeled, seeded and chopped
1 tablespoon tomato paste
1 cup chicken stock
2 tablespoons parsley, chopped
2 tablespoons chervil or 2 tablespoons tarragon, chopped

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 image

Provided by Mme M

Categories Poultry

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 8

1 whole chicken, cut in pieces
4 garlic cloves, chopped
1/2 chicken bouillon cube
1/2 cup water
1 cup verjus (To make the verjus, 3 bunches green grapes, firm and not quite ripe)
1 -2 tablespoon olive oil
salt, pepper
3 tablespoons chopped parsley

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

Verjus image

Provided by Mme M

Categories Sauces

Time 30m

Yield 2-40 serving(s)

Number Of Ingredients 2

2 bunches green grapes, minimum
1 bunch grapes

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!