Braised Chicken with Verjuice Recipe

Origin: Britain      Period: Modern

This could be considered as a modern twist on a Medieval recipe. During Medieval times verjuice was a critical acidic component in many dishes (these days it has mostly been replaced by vinegar). Verjuice itself is the acidic juice pressed from unripe fruit, primarily grapes, but also other sour fruit such as green apples, crab apples, cooking apples and even plums. The name derives from the Old French 'vertjus' meaning 'green juice' and was common in Medieval and Elizabethan cookery. These days verjuice can be bought commercially, but one part cider vinegar, one part water with a dash of lemon and lime juice also makes an acceptable substitute.

Ingredients

1 chicken
handful tarragon leaves
1 lemon, quartered
olive oil
450g potatoes
450g turnips
450g carrots
1 head garlic, separated into cloves
100ml verjuice
salt and black pepper

Braised Chicken with Verjuice Preparation:

Method:

Reserve a quarter of the tarragon leaves and use the remainder to stuff the chicken. Season the bird inside and out with salt and black pepper. Heat a casserole dish large enough to take the bird and all the vegetables. Add 2 tbsp olive oil to this and when the oil is hot fry the bird so that it has coloured all over, finishing with the bird breast-side down. Chop the vegetables to roughly the same size, mix them up and arrange them around the bird. Tuck the lemon quarters next to the bird then scatter the garlic cloves over the top then pour on the verjuice and cover with a layer of buttered greaseproof paper and a layer of greaseproof paper larger than the pot. Add the lid then place in an oven heated to 160°C and cook for 50 minutes.

At the end of this time remove from the oven, take off the lid and allow to rest for 10 minutes. Carve the bird and serve with the vegetables. Pour the sauce from the bottom of the dish into a jug, add the remaining tarragon leaves and pour over the chicken and vegetables. Serve immediately.

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