Poulet Au Verjus With Tomatoes

• 3 1/2 lbs whole chickens, cut in pieces
• 1/2 cup flour
• salt and pepper, to taste
• 2 tablespoons olive oil
• 2 tablespoons butter, unsalted
• 1 cup verjus
• 4 shallots, peeled and sliced
• 2 tomatoes, peeled, seeded and chopped
• 1 tablespoon tomato paste
• 1 cup chicken stock
• 2 tablespoons parsley, chopped
• 2 tablespoons chervil or 2 tablespoons tarragon, chopped

1. Season chicken pieces with salt and pepper and coat with flour.
2. Head the skillet on medium heat and add olive oil and butter. Brown chicken pieces in skillet for about 5-7 minutes per side.
3. Remove chicken pieces to plate and pour off excess fat from skillet. Deglaze skillet with verjus.
4. Add shallots, tomatoes and paste to the skillet. Return chicken pieces and simmer 5 minutes on high heat to reduce liquid by half. Add stock and return to gentle simmer another 5-8 minutes, turning chicken pieces once.
5. Remove chicken pieces to low oven and reduce sauce on pan to concentrate flavors and thicken.
6. Remove from heat and and add remaining 1 T butter and fresh chopped herbs. Serve sauce over warm chicken.

chickens, flour, salt, olive oil, butter, verjus, shallots, tomatoes, tomato paste, chicken stock, parsley, chervil

Taken from www.food.com/recipe/poulet-au-verjus-with-tomatoes-431857 (may not work)