Poulet au Verjus

1 chicken cut into pieces
1/3 cup flour
salt and pepper
2 tablespoons light olive oil
2 T unsalted butter
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, chervil
and or tarragon

Mix all ingredients except pork and 1/4 cup Verjus in large glass bowl or baking dish. Pierce pork so that liquid can penetrate. Marinate at room temperature at least 2 hours or marinate a few hours in the fridge, then take out 2 hours before cooking so it reaches room temperature.

Preheat oven to 425º and bake for 20 minutes. Reduce heat to 350º and cook for 1 to 1 1/2 hours, basting every 20 minutes.

Remove pork to a carving plate and pour and scrape drippings into a pan. Add 1/4 cup Verjus and chicken stock and reduce for 20 minutes. Slice pork and serve with the sauce.

Serves Four

Chris Kump
Mendocino, CA