Side Servings

Verjuice chicken

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10 minutes
1 hour
Wine/Spirit Pairing
Tierhoek Grenache 2006

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  • 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

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.

Mariana Esterhuizen

Recipe by: Mariana Esterhuizen

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