Poulet Au Verjus - Chicken With Verjus

• 1 whole chicken, cut in pieces
• 4 garlic cloves, chopped
• 1/2 chicken bouillon cube
• 1/2 cup water
• 1 cup verjus (To make the verjus, 3 bunches green grapes, firm and not quite ripe)
• 1 -2 tablespoon olive oil
• salt, pepper
• 3 tablespoons chopped parsley

1. First, make verjus:
2. Pull the grapes away from their stems, then press them, extracting as much of the juice as possible. Filter this juice through muslin, a jelly bag, or use coffee filter paper. Bottle this and sterilize it, or freeze some in ice cube trays. Or use it up within the next few days.
3. Brown the chicken cut in pieces for a good ten minutes.
4. Add the chopped garlic and cook briefly.
5. Pour in a large glass of verjus, and some chicken stock made with 1/2 cube 1/2 cup of hot water.
6. Add the chopped parsley.
7. Cook over low heat for 20 minutes, partially covered until towards the end, when you take the cover off.
8. Use more verjus, if you want. It is a pleasant, fruity taste with a tart, vinegary quality.
9. Serve with mashed potatoes or Sarlat Potatoes, recipe#209855, fresh green beans, or other summer fare.

chicken, garlic, chicken, water, verjus, olive oil, salt, parsley

Taken from www.food.com/recipe/poulet-au-verjus-chicken-with-verjus-240371 (may not work)