One of my favourite French dishes is Poulet au Verjus. Here in the Dordogne, Domaine du Siorac produces organic Verjus (grape juice) which is an interesting alternative to fresh lemon.

  • 1 free-range chicken
  • goose fat
  • 1 onion
  • 10 cl de Verjus

Cut the chicken into pieces and sauté with the onion in a well-greased casserole dish.

When cooked, add the Verjus and mix well with the flavours in the pan.

Serve with Parsley potatoes.

Serve with a Bergerac Rosé or a light red wine, slightly chilled.