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

Season chicken with salt and pepper and coat with flour. Brown slowly in skillet about 5-7 minutes per side. Remove chicken to plate and pour off excess fat from skillet. Deglaze skillet with Verjus. Add shallots, tomatoes and paste. Return chicken 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 to low oven and reduce sauce in pan to concentrate flavors and thicken. Off heat swirl in remaining tablespoon butter and fresh chopped herbs. Serve sauce over warm chicken.

Serves Four

Chris Kump
Mendocino, CA