I absolutely love Poulet au verjus. Verjus used to be used in the olden days as a substitute for lemons that were expensive. Verjus are basically grapes harvested just before maturity.

6-8 medium-sized chicken pieces with skin on

2 shallots, finely chopped

2 cloves of garlic, finely chopped

1 tblsp of duck fat

23 cl of verjus with grapes (Domaine de Siorac)

S & P

Chopped, fresh parsley


Serves 2


  • In a large pan (make sure it’s large as it spits a lot), sauté the shallots and garlic but do not let them go brown. Remove with a slotted spoon.
  • Brown the chicken pieces. Remove with a slotted spoon.
  • Wipe the pan with kitchen roll to get rid of the excess fat.
  • Add the chicken, shallots and garlic then the verjus.
  • Bring to simmering point then turn the heat down and cover with a lid. Cook for approximately 45-60 mins, depending on the size of your chicken pieces.
  • Remove the lid and turn up the heat to reduce the liquid sightly, give it all a stir and serve sprinkled with chopped parsley.


Serve with sauté potatoes and green beans.


mylittledordognekitchen…all recipes are cooked from my little kitchen at home in the Dordogne. I follow the seasons and only use what is available at the time. Here you won’t find complicated recipes with lots of ingredients to measure. That’s not my style. My recipes are not about precision. They are casual, basic and easy to throw together.

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