Peppered Olive Oil Chicken with Verjus

Posted by in Recipes on Sep 23, 2012 . .

1 plump frying chicken, cut up
1/4 c. fresh rosemary, chopped
2 cloves garlic, minced
½ c. Verjus
1/3 c. Olive Cart Black Pepper Extra Virgin Olive Oil
1/2 tsp. salt

Toss chicken pieces in bowl with all ingredients. Refrigerate for at least two hours, tossing occasionally. Grill over medium to low coals, painting with reserved marinade, until skin is golden and chicken is done (pierce thigh with knife to see if juices are clear and not pink). This is a wonderful summer/fall dish, perfect with grilled new potatoes on skewers painted with the same marinade. To finish the spuds, sprinkle with fresh grated parmesan or asiago cheese before serving.

Verjus is non-fermented juice from unripe green grapes with high acidity and a tart apple-like flavor. In the Middle Ages it was often preferred over vinegar and used as a sauce ingredient, a meat tenderizer, a condiment and as a salad dressing. While vinegar may clash, Verjus compliments wine. Our grown up daughter likes to pour it over crushed ice, adds some sparkling water and calls it "winemaker´s lemonade." 2001 Verjus is particularly first-rate since it is a blend of Pinot Noir and Chardonnay grapes, just like the world´s best champagnes.

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