Verjus Recipes

Steps:

• Use at least 3 bunches of under ripe grapes. You could make bushel fulls, too!
• Press the juice out of the grapes, using your fingers, or by crushing the bunches with bricks, or by using a wine press.
• A wine press is a small barrell with a weighted lid on a substantial screw that winds down, down, down on the grapes. The liquid pours out of a spigot low on the barrel.
• Strain and filter the juice, discarding the skins and seeds. Strain with muslin, a jelly bag, coffee filters, anything that will work to produce a clear liquid.
• If you make a small quantity, use within 4 or 5 days. A larger quantity should be bottled and sterilized, or put in jars and sterilized.
• The formatting of this recipe required me to give a minimum 2 ingredients, so I entered bunches of grapes twice!

Steps:

• Heat oven to 450 degrees. Sprinkle chicken generously on all sides with salt and pepper.
• Heat oil in heavy 12-inch ovenproof skillet over medium-high heat until hot but not smoking. Add chicken and brown well on both sides, about 6 to 8 minutes total. Turn the chicken skin side up, put the skillet into the oven and roast until the chicken is just cooked through, about 15 to 17 minutes. Being very careful of the hot pan, remove it from the oven, transfer chicken to a platter, and tent with foil to keep warm.
• Return pan to stove top, add verjuice and bring to a boil over high heat, scraping up all those brown bits from the bottom of the pan. Add stock and continue to boil gently until reduced by about 1/3, about 5 to 7 minutes. Whisk in mustard and thyme, adjust seasoning and spoon the sauce over the chicken. Serve with any remaining sauce separately.

Steps:

• For the vegetables: Place a medium sauté pan over medium heat, and melt 2 tablespoons butter. Add onions and toss until well coated. Add one teaspoon sugar, salt and pepper to taste and 1/4 cup water. Sauté until liquid has evaporated and onions are tender and golden brown on all sides, about 5 minutes. Transfer onions to a plate.
• Wipe out pan and return to medium heat. Melt remaining butter. Add turnips, remaining sugar, salt and pepper to taste and 1/4 cup water. Toss until liquid has evaporated and turnips are lightly browned and beginning to become tender, about 5 minutes. Add carrots and continue to toss until carrots are lightly browned and turnips are golden brown on all sides, another 2 to 3 minutes. Transfer to plate of onions and set aside.
• For the chicken: Heat oven to 450 degrees. Season chicken breasts on both sides with salt and pepper. Place a large heavy oven-proof sauté pan or skillet over high heat until very hot. Add olive oil. Add chicken skin-side down, reduce heat to medium-high and cook without moving for 3 minutes. Transfer pan to oven and continue to cook, without turning breasts, until internal temperature of meat reaches 160 degrees, 10 to 15 minutes.
• For the verjus beurre blanc: In a small saucepan, combine vinegar, shallots and thyme. Place over high heat and boil until reduced by half. Add sugar, verjus and mushrooms. Reduce heat to low and simmer until liquid has again been reduced by half. Pour through a fine-meshed strainer into a heat-proof bowl; discard solids. Return liquid to saucepan and place over very low heat. Add chicken stock. Whisk in one cup butter, a little at a time, being careful that sauce does not return to a boil. Season with salt and pepper to taste.
• To finish and serve: Place a large sauté pan over medium heat. Add remaining butter and 1/4 cup water. Add vegetables and stir until glazed and thoroughly heated, about 2 minutes. Add grapes and adjust salt and pepper to taste. Arrange vegetables and grapes in centers of 4 warmed dinner plates. Slice each breast into 3 pieces and arrange around vegetables. Spoon verjus sauce around plate.