MyGourmet membership enables you to save your favorite recipes, have a direct access to the best gourmet suppliers near your home and your own blog. And it only takes 2 clics!
Cover the raisins with armagnac and soak for 8 hours or more.
2
Preheat oven to 77°C. Preheat serving plates.
3
Using a high-sided frying pan large enough to hold the chicken in a single layer, heat the olive oil over medium-high heat. Season the chicken pieces with salt and pepper and brown in the hot pan.
4
Discard the cooking oil and deglaze the pan with the verjus. Add the armagnac and the raisins, lower the heat, cover, and cook the chicken for about 20 minutes, or until tender.
5
Remove the chicken from the frying pan and set aside in the warm oven. Add the stock and cream to the pan. Increase the heat and cook until the sauce is reduced and thickened. Adjust the seasoning.
6
Arrange the chicken pieces on the serving plates and divide the sauce among the servings.
Prep time 
