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20 minutes

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5 to 12 minutes

Verjuice chicken

By Mariana Esterhuizen

Serves 4

Difficulty Easy

Prep Time 10 minutes

Cooking Time 1 hour

Ingredients

sea salt and freshly ground white pepper
1.1 kg chicken drum sticks and thighs
8 t butter
300 g fresh tomatoes, skinned, chopped and seeded
100 ml organic-tomato puree
200 ml Verjuice
200 ml home-made or organic chicken stock
2 T finely chopped parsley, for sprinkling

For serving

Boiled potatoes or mash

Method

Season the chicken. Melt the butter in a shallow saucepan, large enough to hold the chicken pieces in a single layer. Add the chicken and sauté for 10 to 15 minutes, or until the pieces are golden brown on all sides.

Add the fresh tomato and tomato purée, and cook, uncovered, for a further 10 to 15 minutes, or until the tomato juices have evaporated. Add the verjuice and cook for another 10 to 15 minutes, or until almost completely reduced.

Add the chicken stock and, again, cook for 10 to 15 minutes, or until the chicken is cooked through. Remove the chicken and set aside to keep warm. Reduce the pan juices further until you have a thick sauce.

To serve: Pour the sauce over the chicken, sprinkle with parsley and serve with boiled potatoes or mash on the side.

TASTE's take

This verjuice chicken is a simple dish, made with a few basic ingredients, so splash out on the 'parts', choosing the finest quality you can lay your hands on, such as home-made chicken stock or the best organic stock you can find. It'll make the world of difference.

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