Pasadena Star News/2/14/04

Roasted Chicken with Root Vegetables and Verjus Beurre Blanc
Servings Preparation Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
4 N/A N/A 1025 N/A 76gm 1156 295gm 51gm 7mg


INGREDIENTS:
1/2 water, more if needed 1 cup roasted chicken stock 1/2 cup verjus
2 tablespoons unsalted butter, diced, divided 1 teaspoon granulated sugar salt and white pepper
4 red or white pearl onions, peeled 4 cippollini onions, peeled 8 baby turnips, peeled
16 baby carrots, peeled 4 (8 ounces each) boneless, skinless chicken breasts, with first joint of the wing attached 2 tablespoons olive oil
16 large seedless grapes, peeled Verjus Beurre Blanc 1/4 cup champagne vinegar 1/2 cup diced peeled shallots
sprig of thyme 1 teaspoon granulated sugar 1/2 cup verjus
3/4 cup diced mushrooms 1 cup diced unsalted butter, chilled salt
white pepper



1 NOTE: This recipe is best using fresh baby vegetables from a garden or the farmer's market. Verjus is non-fermented juice from unripe green grapes. It has high acidity and a tart apple-like flavor. In the Middle Ages it was often preferred over vinegar and used a sauce ingredient, a meat tenderizer, a condiment and a salad dressing. Look for it as well as roasted chicken stock, cipollini onions, and champagne vinegar at large supermarkets, specialty stores and on the Internet.
2 To glaze vegetables place a saute pan over medium heat. Add 1/4 cup water, 1/2 cup chicken stock, 1/4 cup verjus, 1 tablespoon butter, 1/2 teaspoon sugar, salt and white pepper.
3 Heat until hot then add the pearl onions; cook for 2 minutes, then add cippollini onions. Cook until liquid has evaporated and onions are nicely glazed. Remove onions.
4 Repeat this process with the turnips and carrots. The last 2 to 3 minutes of cooking, add back the onions to the mixture and cook until liquid has evaporated and vegetables are nicely glazed. Set aside.
5 Heat oven to 375 degrees. Season the chicken breasts on both sides with salt and pepper. Heat a heavy-duty skillet large enough to fit 4 chicken breasts in one layer. When skillet is very hot, add 2 tablespoons of olive oil, then the chicken pieces. Reduce heat and cook for 3 minutes. Place in the heated oven for 9 to 11 minutes. Don't turn the chicken over.
6 To make Verjus Beurre Blanc combine the vinegar, shallots, and thyme in a small saucepan and reduce by half. Add sugar, the verjus and mushrooms; continue to cook gently until the liquid has reduced by another half. Strain out the thyme and mushrooms. (Add the mushrooms to the vegetable mixture, if desired, to serve with the chicken.)
7 Remove saucepan from heat and immediately beat in 2 pieces of chicken butter with a wire whisk. As butter dissolves in the liquid, beat in another piece. Set saucepan over very low heat and, beating constantly, continue adding pieces of butter, one by one. Immediately remove sauce from the heat as soon as all of the butter has been used. It is important to keep the sauce from boiling. The sauce will be thick and ivory-colored. Serve at once.
8 When ready to serve heat a heavy saute pan over medium heat; add a little butter and water. Add vegetables and heat through until nicely glazed. Add the grapes, salt and white pepper and adjust seasoning to taste. Warm four large dinner plates. Artistically arrange vegetables in the center of the plates. Slice each chicken breast in three pieces and place around the vegetables. Spoon the verjus sauce around the plate.

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