Ray's Chicken with Verjuice and Grapes Recipe Workshop 12th August

 
4 tablespoons olive oil
8 skinned boned chicken thighs
flour for dusting
3 large shallots, thinly sliced
zest of 1 lemon
1 tablespoon very finely chopped rosemary
300ml verjuice
250ml chicken stock
300g seedless grapes, halved
salt and freshly ground black pepper
2 tablespoons of butter
 
Serves 4-6.
Method
Heat the oil in a large frying pan over moderate heat.
Dust the chicken thighs lightly with flour and panfry until well browned. Remove the chicken and reserve.
Add the shallots, zest and rosemary and fry gently for 5 minutes.
Add the reserved chicken, turn the heat up and add the verjuice. Let the verjuice bubble for 30 seconds and add the stock.
Simmer for 5-10 minutes until the chicken is cooked.
Remove the chicken to a warm serving plate and keep it hot.

Boil the sauce until slightly syrupy, add the grapes, simmer 1 minute, taste and season. Stir in the butter.
Pour the sauce over the chicken and serve with rinsed baby potatoes that have been placed in a casserole with a bay leaf, a splash of olive oil, salt and pepper, covered and baked in a 200°C oven for 40-50 minutes.
Crush the potatoes slightly once they are cooked and mix well.