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Braised chicken with verjuice


  • Heat a thin layer of oil in a heavy-bottomed pan and brown the seasoned and floured chicken very well. Remove. 
  • Add the onion, prosciutto and garlic with a little fresh oil. if needed, and gently sauté until tender, stirring and scraping the bottom of the pan as you do so. 
  • Then add the verjuice, mustard, bay leaves and thyme. Stir, cover and reduce the liquid quite heavily, ensuring the mustard is well incorporated. 
  • Add ½ cup stock and seasonings. Return the chicken in one layer, turn down the heat, cover and gently cook for about 15 mins until the chicken is ready, turning once. Remove the chicken and thyme sprigs.
  • Taste the sauce for seasoning and turn up the heat. Add the remaining stock with the parsley and boil to sauce consistency. 
  • Place a piece of chicken on individual plates and spoon plenty of the sauce over the top. Serve with your favourite cooked green vegies on the side.


  • olive oil
  • 1 whole chicken, portioned
  • sea salt & freshly ground pepper
  • plain flour
  • 1 large onion, sliced
  • 6 slices prosciutto (or pancetta), chopped
  • 3 garlic cloves, crushed
  • ½ cup verjuice (or white wine vinegar)
  • 1 heaped tbsp Dijon mustard
  • 2 bay leaves
  • 3 thyme sprigs
  • 1 cup chicken stock
  • 1-2 tbsp chopped fresh parsley

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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