12350 Serves 6 Wed Aug 06 01:04:46 -0700 2008 Tue Feb 03 11:03:46 -0800 2009 Licensed http://www.chow.com/recipes/12350 Tue, 03 Feb 2009 19:03:46 GMT Verjus is made from sour green grapes. You can make it yourself and freeze it, as described on page 34, or purchase a bottle. Its tart, fruity flavor provides a refreshing balance to the garlic, which becomes very sweet after cooking. Sarlat Potatoes (pages 342–343) go wonderfully with this dish.

]]>

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.

Reduce the heat to low, cover the skillet tightly, and cook for 10 minutes. Uncover the skillet, tilt, and skim the fat off the pan juices. Turn the chicken over. Add the white wine; cover again, and cook slowly for another 10 minutes.

Uncover the skillet; add 5 tablespoons of the verjus and quickly cover the pan so that chicken pieces absorb all the aroma and flavor. Cook slowly for 5 minutes longer.

Add ¾ cup of the stock and cook for 5 minutes. Raise the heat; add the butter and the remaining stock and verjus. Swirl over heat to combine. Add the grapes and just warm through. Season the sauce with salt and pepper to taste.

Arrange the chicken, garlic, and grapes on a warm platter. Pour the sauce over the chicken. Sprinkle with the parsley and serve hot.

]]> http://www.chow.com Paula Wolfert 50 Main 4 pounds meaty chicken legs, at room temperature

]]> Salt and freshly ground pepper

]]> 4½ tablespoons unsalted butter

]]> 12 plump garlic cloves, whole but not peeled

]]> ⅓ cup dry white wine

]]> 6 to 7 tablespoons verjus

]]> 3 cups unsalted chicken stock (storebought or homemade—page 405), reduced to 1 cup

]]> 3 dozen sour green grapes

]]> 1½ tablespoons chopped fresh flat-leaf parsley

]]>