24 May 2011

CHICKEN IN VERJUS WITH GRAPES

These chicken legs are based on Maggie Beer’s recipe, quail in a verjus bath. (Verjuice, a lightly acidic juice made from unripe green grapes should be in all specialty delis, and is produced by Vineco in Hawke’s Bay.) Perfect finger food and you could also use chicken wings.

• 8 chicken drumsticks
• Salt and freshly ground black pepper
• 2 tablespoons chopped French tarragon (or lemon thyme)
• 8 tablespoons extra-virgin olive oil
• ½ cup verjuice
• 1 cup large grapes, cut in half and seeds removed
• Lemon wedges

Pat the chicken dry, and rub with salt, pepper and the herbs. Heat 4 tablespoons of the olive oil in a heavy based frying pan, and when hot, add the chicken drumsticks. Turn the heat down so the chicken is just singing quietly in the pan and turn frequently so it becomes golden brown and cooks through. This should take about 10-15 minutes, depending on the thickness of the drumsticks. Meanwhile whisk the remaining olive oil with the verjuice, adding extra salt and pepper. Tip this into a shallow serving bowl and when the chicken is cooked, add the drumsticks and grapes turning over so the chicken can absorb this dressing. Allow to cool a little and serve either room temperature or warm with a lemon wedge or two. Wine match: an aromatic riesling. Photo; Elizabeth Clarkson