Chicken Legs with Sour Grape Sauce in the Style of the Dordogne

Name: Chicken Legs with Sour Grape Sauce in the Style of the Dordogne (Cuisses de Poulet au Verjus à la Dordogne)
Yield: Serves 6
Cuisine: France
Ingredients: 1½ tablespoons chopped fresh flat-leaf parsley; 3 dozen sour green grapes; 3 cups unsalted chicken stock (storebought or homemade), reduced to 1 cup; Salt and freshly ground pepper; 4 pounds meaty chicken legs, at room temperature; ⅓ cup dry white wine; 6 to 7 tablespoons verjus; 4½ tablespoons unsalted butter; 12 plump garlic cloves, whole but not peeled

Cuisses de Poulet au Verjus à la Dordogne

Preparation info

Serves
6

Difficulty
Medium

Appears in

The Cooking of South West France

By Paula Wolfert

Published 1987

About

Verjus is made from sour green grapes. You can make it yourself and freeze it, or purchase a bottle. Its tart, fruity flavor provides a refreshing balance to the garlic, which becomes very sweet after cooking. Sarlat Potatoes go wonderfully with this dish.

Ingredients

4 pounds meaty chicken legs, at room temperature
Salt and freshly ground pepper
4½ tablespoons

Europe
France
Main course
Gluten-free

Method

Trim away any excess fat from the chicken legs. Dry well and rub with salt and pepper.
Set a large, deep skillet, preferably a sauteuse, over moderately high heat. Add 2½ tablespoons of the butter, then the chicken, skin side down, and the garlic cloves. Brown for 1 minute each side, shaking the skillet to keep the chicken and garlic from sticking.
Reduc