Braised Chicken with Grapes, Olives and Verjus (Emeril Lagasse) |
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Prep Time: 25 Minutes Cook Time: 45 Minutes |
Ready In: 70 Minutes Servings: 4 |
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Ingredients:
1 free-range chicken or fryer, 3 1/2 to 4-pounds, cut into 8 pieces, rinsed and patted dry |
2 teaspoons salt |
3/4 teaspoon freshly ground black pepper |
8 tablespoons unsalted butter, cut into small pieces, divided |
1 tablespoon vegetable oil |
1 cup thinly sliced onions |
6 cloves garlic, smashed |
1 cup verjus |
1 cup chopped seedless green grapes |
1/2 cup pitted and chopped cerignola olives |
2 cups chicken stock |
2 tablespoons creme fraiche or heavy cream |
chopped parsley leaves, garnish |
Directions:
1. Season the chicken evenly on all sides with the salt and pepper.
2. In a large Dutch oven, melt 2 tablespoons of the butter with the oil over medium-high heat. Add the chicken, onions and garlic cloves and cook until the chicken is well browned, turning once, about 6 to 7 minutes per side. Add the verjus and stir to loosen any browned bits on the bottom of the pan. Add the grapes and olives, cover the pot and reduce the heat to medium. Cook until the chicken is tender, about 25 minutes. Transfer the chicken pieces to a warmed platter and cover to keep warm.
3. Add the chicken stock to the pot and bring to a boil, scraping any browned bits that cling to the sides or bottom of the pan. Cook until the sauce is reduced by 1/2 in volume, about 10 minutes. Reduce the heat to low. Add the remaining butter, a piece at a time, whisking constantly until all the butter has been added and the sauce is smooth and thick. Do not allow the sauce to boil and remove from the heat as necessary to prevent from breaking. Add the creme fraiche and whisk to combine. Adjust the seasoning, to taste.
4. Ladle the sauce over the chicken and garnish with the parsley.
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