Poulet Au Verjus Chicken With Verjus Recipes

CHICKEN BREASTS WITH MUSTARD-VERJUICE JUS

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.

POULET AU VERJUS WITH TOMATOES

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.

POULET AU VERJUS - CHICKEN WITH VERJUS

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.

NOUILLES AU POULET

Steps:

• boil pasta.
• on the fire, mix cream, egg and salt.
• add cloves and butter,.
• put on the pasta.
• cook in the oven for 20 mn.

ROAST CHICKEN WITH ROOT VEGETABLES AND VERJUS BEURRE BLANC

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.

VERJUS

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!

POULET AU POT

Steps:

• To make the stuffing: In a small skillet, heat oil over medium heat; add livers and cook, stirring, 1 to 2 minutes. Place in a large bowl along with breadcrumbs, ham, garlic, parsley, sage, red pepper, and allspice; mix well. Season with salt and pepper; stir in egg until well combined.
• Spoon stuffing into the cavity of the chicken; truss to enclose. Place in a large stockpot; add 6 quarts water and 1/2 teaspoon salt. Press cloves into onion and place in a piece of cheesecloth along with bay leaves, thyme, parsley, peppercorns, celery, and cinnamon stick; tie cheesecloth with kitchen twine to enclose and add to stockpot. Cover and bring to a boil over medium-high heat, skimming often. Reduce heat to medium, uncover, and cook, simmering, until broth gradually reduces, about 30 minutes.
• Tie leek pieces in a bundle with kitchen twine and add them to the stockpot along with the carrots and the turnips. Add more water, if necessary, to just cover chicken and vegetables; season with salt. Continue simmering until chicken and vegetables are very tender, the chicken leg meat pulls away from the bones, and juices run clear when chicken thigh is pierced with a fork, about 1 hour.
• Transfer chicken to a cutting board; loosely cover to keep warm. Transfer vegetables to a large bowl using a slotted spoon; cut twine from leeks. Return pot to stove over medium-high heat and bring to a boil. Cook until liquid has reduced by a third (you should have about 2 1/2 quarts), 15 to 25 minutes. Strain liquid into a medium saucepan, discard cheesecloth packet, and season with salt. Add pasta and place saucepan over medium-high heat; bring to a boil, and reduce heat to a simmer. Simmer until just tender, about 2 minutes. Garnish with parsley.
• Remove kitchen twine from chicken. Remove stuffing from cavity and transfer to a large serving platter. Place vegetables around stuffing and set chicken on top. Garnish with sage and serve with pasta and sea salt.