Sauteed chicken in verjuice and herbs

Recipe from: 4/1/2004 12:00:00 AM

Ingredients 8
Servings 1


Serving Change
  • 15
    olive oil
  • 600
    skinless chicken thigh fillets
  • 2
    fat cloves garlic, crushed
  • 500
  • 250
    chicken stock
  • 30
    smooth Dijon mustard
  • salt and milled pepper
  • 125
    finely chopped mixed fresh herbs, rosemary, sage and parsley


Heat olive oil in a pan and brown chicken for four minutes on all sides. Remove and set aside.
Add garlic to pan and sauté for two minutes.
Pour in verjuice, stock and mustard and bring to the boil.
Reduce heat, return chicken thighs to the pan and simmer for five minutes.
Stir in herbs and cook for a further five minutes, until chicken is cooked and sauce has reduced.
Serve with mash or baby potatoes lightly crushed with their skins.
Nutritional information Energy 1778 kJ Carbohydrate 35 g Protein 45 g Fat 15 g

Verjuice is unfermented grape juice blended from green, whole-bunched noble grape varietals. It is used as an acidulant to add sharpness to cooking, instead of vinegar or lemon juice. Because it has the same acid base as wine, it will not distort the flavour of wine.
Verjuice is available from selected supermarkets and delis countrywide. In an emergency, use semi-sweet white wine.


Read more on: poultry  |  sauté


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