Verjuice Chicken : Step By Step

Serves 2

Ingrediants:

4x Chicken Thigh Fillets

4x small potatoes

1x bunch asparagus

(woolies didn't have any so I am using brocolini)

Verjuice

Chopped Chives

Chicken Stock

Butter

Olive Oil

Directions:

1.

Boil a pot of water

Once boiled add potatoes and reduce to medium heat

2.

Heat oil in frying pan. Add chicken thigh fillets season with salt and pepper as desired 3.

Stir chicken stock in 1/2 cup hot water. (Or use one of the liquid stocks available) 4.

Once chicken is cooked remove from pan

and allow to rest while making the sauce

5.

At this time add the asparagus

(or brocolini) to pot with potatoes

6.

Add about 1/4 cup of verjuice to the pan the chicken was cooking in

stir and reduce by half

7.

Once reduced add 1/2 cup chicken stock

Boil till reduced again by half

8.

Remove from heat.

Add a tablespoon of butter to reduced mix

and stir to combine

9.

Add chopped chives

I guess about 2 tablespoons

mix in to sauce

Pour in any juice from rested chicken to add more flavour

10.

Bring cooked chicken out and place in pan

Turn to coat chicken on both sides

Plate the chicken

11.

Next remove pot with potatoes and asparagus from heat

Place potatoes in sauce

Cut in half and turn to coat cut side with sauce

Plate em up

12.

Next add asparagus (or brocolini) to pan

Gently push around pan to coat with sauce

then plate them up

13.

Drizzle some of the remaining sauce over plated food

Then serve!