Instructions: Season chicken pieces lightly with salt and pepper

Heat the butter in the frying pan then put in the chicken pieces and fry on all sides for 7 to 8 minutes until golden

Add the shallots cook for 1 minute then pour in the verjuice or vinegar Put in the bouquet garni cover the pan and cook over gentle heat or in the oven at gas 3 170C (325F) for 10 minutes Take out all the chicken pieces except the thighs which will need another 5 minutes cooking. Keep the chicken pieces warm while you make the sauce To make the sauce pour the white wine into the pan and reduce by one third

Add the chicken stock or water and whisk in the beurre manie to bind the sauce If it seems too thick add a little more chicken stock or water Season to taste

Arrange the chicken pieces in a deep white china dish and pour the hot sauee over Sprinkle with parsley and serve

serves 4
preparation time 20 minutes
cooking time 20-25 minutes

This dish originally comes from Lyon or Burgundy.

It is best made with verjuice (the acid juice of unripe grapes) if you can find it.

Fresh pasta is the perfect accompaniment.

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