Joseph C. Phillips

1 large chicken — cut into pieces
1 large red onion — sliced
2 garlic cloves — chopped
2 cups verjus
2 large bay leaves
oil
2 tablespoons chilled butter
parsley — chopped

Wash Chicken and pat dry.
Season with salt and pepper
Brown chicken in oil.
pour off most of oil, reduce heat and saute onions garlic and bay leaves until onion is translucent.
Deglaze with verjus
Add Chicken and cover.
When chicken is cooked remove from pan and place on serving platter.
Reduce pan juices by 1/3.
If you choose, swirl in chilled butter.
correct seasoning, add parsley and pour over chicken.
serve hot.
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Serving Idea:
Rich mashed potatoes and a ceasar salad. mmn good!
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NOTES:
Red wine vinegar, tarragon vinegar or other flavored vinegar may be used in place of verjus. If using vinegar in place of verjus cut the amount in half.

Yield: 6 servings