City Palate

The Wine and Beer Issue - May June 2017

Chicken with Swiss Chard and Foie Gras Sauce


Nov/Dec 2009

The Swiss chard and roasted grapes balance the richness of the foie gras sauce perfectly. Verjus is unfermented sour grape juice. It makes a perfect substitute for vinegar because it doesn’t compete with wine on your palate. Find it at specialty food stores such as Savour Fine Foods and The Cookbook Co.

4 skin-on chicken breasts

salt and pepper to taste

1 bunch grapes (about 1 lb.)

olive oil/salt and pepper

1-1/2 c. veal or chicken stock

1 sprig each rosemary and thyme

2 shallots, finely chopped

1/2 c. whipping cream

3 oz. foie gras (at specialty food stores)

1 bunch Swiss chard, stems and leaves separated

1/4 c. verjus

1 T. butter

In a small roasting dish, toss the grapes with olive oil and salt and pepper and roast them until golden brown, about 30 minutes. Reserve. Combine the stock, rosemary, thyme, and shallots in a small saucepan and simmer over medium heat until reduced by half; add the cream and reduce by half again. Strain the sauce and return to the saucepan to keep warm.

Drain any liquids that have been drawn out of the chicken breasts. Coat them with olive oil and roast until just cooked through, about 20 minutes. Meanwhile, using a hand blender, purée the foie gras into the warm sauce until smooth and velvety. Keep the sauce over very low heat.

Heat a medium-sized sauté pan over high heat and sauté the Swiss chard stems until almost tender, then add the leaves. When the chard is tender, add the verjus, butter and reserved roasted grapes, and stir to combine.

To serve: arrange the Swiss chard and grapes in the center of each of 4 plates, top with the chicken and finish with the foie gras sauce. Serves 4.



Poultry