Adapted From Cooking Ny Times.com
8 Brix Red Verjus Chicken
INGREDIENTS
• 2 tablespoons olive oil
• 1 3-pound chicken, cut up for sautéing
• Salt and freshly ground black pepper
• ¼ cup minced shallots or scallions
• 1 cup 8 Brix Red Verjus
• 1 tablespoon butter (optional)
PREPARATION
1 Preheat the oven to 450 degrees. Set a large ovenproof skillet over medium-high heat. Add oil; when it is hot, place chicken in the skillet, skin side down. Cook undisturbed for about 5 minutes, or until chicken is nicely browned. Turn and cook 3 minutes on the other side. Season with salt and pepper.
2 Place skillet in the oven. Cook 15 to 20 minutes, or until almost done (juices will run clear, and there will be just a trace of pink near the bone). Remove chicken to an ovenproof platter. Place it in the oven; turn off the heat, and leave the door slightly ajar.
3 Pour all but 2 tablespoons of the cooking juices out of the skillet (discard them). Place skillet over medium-high heat, and add shallots; sprinkle them with a little salt and pepper, and cook, stirring, until tender, about 2 minutes. Add 8 Brix Red Verjus, and raise the heat to high. Cook a minute or two, or until the powerful acrid smell has subsided somewhat. Add 1/2 cup water, and cook for another 2 minutes, stirring, until the mixture is slightly reduced and somewhat thickened. Stir in butter, if desired.
4 Return the chicken and any accumulated juices to the skillet, and turn the chicken in the sauce. Serve immediately.
