Poulet Au Verjus Chicken with Verjus
Transport your taste buds to the heart of French cuisine with Poulet au Verjus, an elegant dish that pairs tender, golden-seared chicken thighs with the delicate tang of verjus—a traditional tart grape juice often used in classic French cooking. This recipe showcases richly layered flavors, thanks to aromatic shallots, garlic, fresh thyme, and a velvety splash of heavy cream, all melded into a luscious sauce that complements the chicken perfectly. The deglazing technique using verjus infuses the dish with a subtle brightness, while the simmer creates a melt-in-your-mouth texture. Perfect for a romantic dinner or a gourmet family meal, this recipe is best served with crusty bread, mashed potatoes, or roasted vegetables to soak up every drop of the delectable sauce. Quick and impressive, Poulet au Verjus is a celebration of refined flavor made accessible for your dining table.
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Recipe Information
Ingredients
- 4 pieces Chicken thighs (bone-in, skin-on)
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 3 pieces Shallots (finely chopped)
- 3 cloves Garlic cloves (minced)
- 1 teaspoon Fresh thyme (or 1/2 teaspoon dried)
- 1 leaf Bay leaf
- 1 cup Verjus
- 1 cup Chicken stock
- 0.25 cup Heavy cream
- 2 tablespoons Fresh parsley (chopped, for garnish)
Instructions
Season the chicken thighs with salt and black pepper on both sides.
Heat a large skillet or sauté pan over medium-high heat and add the olive oil. Once hot, add the chicken thighs skin-side down. Sear for 5-6 minutes, or until golden brown and crispy. Flip the chicken and cook for another 3-4 minutes. Remove the chicken and set aside on a plate.
Reduce the heat to medium and add the butter to the same pan. Once melted, add the chopped shallots, sautéing for about 2-3 minutes until softened and translucent.
Add the minced garlic, thyme, and bay leaf to the pan, stirring for 1 minute until fragrant. Be careful not to burn the garlic.
Deglaze the pan by pouring in the verjus. Use a wooden spoon to scrape up any browned bits stuck to the bottom of the pan. Let it simmer for 2-3 minutes to slightly reduce.
Add the chicken stock to the pan, stirring to combine. Return the chicken thighs to the pan, skin-side up, ensuring they are partially submerged in the liquid. Reduce the heat to low, cover, and simmer for 20 minutes.
After 20 minutes, remove the lid and stir in the heavy cream. Let the sauce simmer uncovered for another 5 minutes to thicken slightly. Taste and adjust seasoning with additional salt and pepper, if needed.
Remove the bay leaf and discard. Transfer the chicken to a serving plate, spoon the sauce over the top, and garnish with freshly chopped parsley.
Serve with crusty bread, mashed potatoes, or a side of roasted vegetables for a complete meal.
Nutrition Facts
Calories |
2139 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 168.6 g | 216% | |
| Saturated Fat | 56.8 g | 284% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 629 mg | 210% | |
| Sodium | 3019 mg | 131% | |
| Total Carbohydrate | 34.4 g | 13% | |
| Dietary Fiber | 2.9 g | 10% | |
| Total Sugars | 16.7 g | ||
| Protein | 124.6 g | 249% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 163 mg | 13% | |
| Iron | 9.3 mg | 52% | |
| Potassium | 1584 mg | 34% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
