Chicken With Verjus

Ingredients

4 large chicken leg-thighs

4 tablespoons olive oil

6 garlic cloves, peeled

1 pound fresh mushrooms

1/2 cup dry white wine

1 quart chicken stock

Salt and black pepper

6 tablespoons verjus

2 tablespoons parsley, minced

Preparation

In a large Dutch oven, heat the oil over medium heat and brown the chicken well.

Remove the chicken and add the garlic cloves and mushrooms. Turn the heat up to medium-high and stir well. You may need another tablespoon of oil, as mushrooms soak up oil. Cook, stirring often, until the garlic begins to brown. Do not let the garlic burn as it will become bitter.

Deglaze the pot with the white wine; turn the heat up to high and let the wine reduce by half.

Add the chicken stock and heat to a simmer in the pot. Add the chicken, skin side up. Turn the heat down and simmer for 30-60 minutes until the meat is tender and the sauce reduces to 1-2 cups.

When the thighs are tender, remove them and place under the broiler until the skin crisps up, about 2-3 minutes.

Meanwhile, add the verjus and the parsley to the pot, stir well and cook over low heat.

To serve, spoon some of the garlic and mushrooms onto a plate with a slotted spoon and place a chicken leg-thigh on top. Spoon some sauce over top and serve with a dry white wine.