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

Cuisses de Poulet au Verjus à la Dordogne

Preparation info
  • Serves


    • Difficulty


Appears in

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.


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


  1. Trim away any excess fat from the chicken legs. Dry well and rub with salt and pepper.
  2. 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.
  3. Reduc