Wednesday, 25 September 2013

poulet au verjus

Wine match: Restdown 2012 Semillon

 1 whole chicken cut in pieces
2 leeks, finely sliced
1 cup chicken stock
½ cup verjus
2 tablespoons Sevilo Grove olive oil
salt, pepper
2 tablespoons chopped parsley

Saute the leeks in the olive oil until well softened and remove from the pan. Season the chicken pieces and brown for a good ten minutes, making sure both sides are golden brown. Return the leeks to the pan with the chicken and add the stock, verjus and chopped parsley. Cover and simmer over a low heat for 20 minutes, or until chicken is cooked through.

Serve with steamed potatoes, green beans or asparagus spears.

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