Ingredients
| 1 (2 ½- to 3-lb) whole Chicken | |
| 1 tsp Kosher Salt plus more to taste | |
| 3 tbsp Olive oil divided | |
| 1 Carrots cut crosswise into quarters | |
| 1 stalk Celery cut crosswise into quarters | |
| 1 Shallots halved lengthwise | |
| ¼ cup (2 fl oz) Dry white wine | |
| 1 ½ cups Chicken stock | |
| ½ tsp Black pepper | |
| 1 tbsp Unsalted butter cold | |
| 2 tbsp Parsley finely chopped fresh flat-leaf | |
| ½ tsp Lemon juice fresh | |
For serve: | |
| сooked Polenta |
Nutritional information
790
calories
59g
fat
3,9g
carbohydrates
56,9g
protein
1130mg
sodium
Cuisine:
- American Recipes
Ingredients
1 (2 ½- to 3-lb) whole Chicken
1 tsp Kosher Salt
plus more to taste
3 tbsp Olive oil
divided
1 Carrots
cut crosswise into quarters
1 stalk Celery
cut crosswise into quarters
1 Shallots
halved lengthwise
¼ cup (2 fl oz) Dry white wine
1 ½ cups Chicken stock
½ tsp Black pepper
1 tbsp Unsalted butter
cold
2 tbsp Parsley
finely chopped fresh flat-leaf
½ tsp Lemon juice
fresh
For serve:
сooked Polenta
Griddled Chicken with White Wine Jus
Share
This Griddled Chicken with White Wine Jus is a delicious choice for a weekend dinner and a great way to cook chicken. Placing a second heavy skillet to weigh down the chicken helps keep it flat, so it browns and cooks evenly. The end result is a mouthwatering griddled chicken sat on a bed of buttery polenta with swirls of flavorful homemade sauce. This fancy-feeling meal is cozy enough for a date night at home.
The recipe is not difficult to prepare, but it cannot be rushed. For the most tender and juicy meat with perfectly crisp skin, cook at moderate heat so that all the fat gets rendered without burning the meat. The recipe serves 4 or 2 really hungry people. Enjoy!
To make the Griddled Chicken with White Wine Jus, you will need the following ingredients:
Steps to make Griddled Chicken with White Wine Jus
1 | Prepare chicken | 3 |
Place a 2 ½- to 3-pound chicken, breast side up, on a clean cutting surface. Remove and discard giblets from the chicken cavity, if any. Use a boning knife to cut on either side of the breastbone, cutting along the ribs to remove the bones from the breast halves without detaching them from the chicken. | ||
2 | Remove backbone | 2 |
Use kitchen scissors to remove the backbone and separate the chicken into 2 halves. Discard ribs and breastbone, reserving the backbone. | ||
3 | Cut off chicken wings | 2 |
Use a knife to cut off the last 2 joints from each wing, leaving the drumette attached to the breast. Reserve the wing pieces. | ||
4 | Season chicken | 1 |
Sprinkle the chicken halves all over with 1 teaspoon salt and set aside. | ||
5 | Cook chicken pieces | 10 |
In a medium saucepan over medium-high heat, heat 1 tablespoon olive oil and add the chicken wing pieces and backbone. Cook, stirring occasionally, until browned, about 8-10 minutes. | ||
6 | Add carrot, celery, and shallot | 3 |
Add 1 carrot cut crosswise into quarters, 1 celery stalk cut crosswise into quarters, and 1 shallot halved lengthwise. Cook, stirring occasionally, until lightly browned, about 3-4 minutes. | ||
7 | Add wine | 2 |
Add ¼ cup wine and cook, scraping the bottom of the pan to release any browned bits until the liquid has almost reduced, about 1-2 minutes. | ||
8 | Add chicken stock | 25 |
Add 1 ½ cups chicken stock and bring to a boil over medium-high heat. Then reduce heat to medium-low and cook, uncovered, until the mixture reduces to about ¾ cup, about 25-30 minutes. | ||
9 | Strain | 2 |
Once reduced, pour the mixture through a fine mesh strainer into a heatproof bowl. Discard the solids. Skim and discard fat from the strained stock. | ||
10 | Cook chicken | 20 |
Meanwhile, heat the remaining 2 tablespoons olive oil in a 12-inch cast-iron skillet over medium-high heat. Place the chicken halves, skin side down, in the skillet. Sprinkle the flesh side of each chicken half evenly with ½ teaspoon black pepper. Place a second heavy skillet on top of the chicken and cook, undisturbed, until the chicken is mostly opaque in color and skin edges are lightly browned, about 20 minutes. | ||
11 | Remove top skillet and continue cooking | 20 |
Remove the top skillet from the chicken and continue cooking until the skin is golden and releases from the skillet for about 5-8 minutes. Flip the chicken halves and cook until a thermometer inserted into the thickest part of chicken reads 155 °F, about 1-4 minutes. Remove from the skillet and leave to rest for 10 minutes. | ||
12 | Prepare sauce | 3 |
Return the stock mixture to the saucepan over medium-low heat and add 1 tablespoon cold butter. Cook, whisking constantly, until melted for about 2 minutes. Stir in 2 tablespoons finely chopped parsley and ½ teaspoon lemon juice and season with salt to taste. Keep the sauce warm over low heat until ready to serve. | ||
13 | Serve | |
Place the chicken halves over the cooked polenta and serve with warm sauce. | ||
Learn to cook this amazing Griddled Chicken with White Wine Jus and impress your loved ones. And please don't forget to come back and let us know how did it go for you.
Jeff O'connor
Jeff is a 38-year-old bachelor who prefers not to waste his time on salads and light meals. He’s a true carnivore who knows how to enjoy food to the max! Jeff will tell you how to cook rich and filling meals from scratch, bringing some real meaty decadence to your kitchen. His recipes are sure to satisfy every meat lover!
- Recipe Reviews:(1)
Insights, advice, suggestions, feedback and comments from experts
User Impression:
Based on the user's request, it seems that they are looking for an expert or enthusiast who can provide information and insights about the concepts used in a recipe for Griddled Chicken with White Wine Jus. The user is likely interested in learning more about the ingredients, cooking techniques, and overall preparation of the dish.
Expert Introduction:
As an experienced chef and culinary enthusiast, I have a deep understanding of various cooking techniques and recipes. I have prepared numerous dishes, including Griddled Chicken with White Wine Jus, and I can provide you with detailed information about the concepts used in the recipe.
Ingredients:
The recipe for Griddled Chicken with White Wine Jus includes the following ingredients:
- 1 (2 ½- to 3-lb) whole chicken
- 1 tsp Kosher salt, plus more to taste
- 3 tbsp olive oil, divided
- 1 carrot, cut crosswise into quarters
- 1 stalk celery, cut crosswise into quarters
- 1 shallot, halved lengthwise
- ¼ cup (2 fl oz) dry white wine
- 1 ½ cups chicken stock
- ½ tsp black pepper
- 1 tbsp unsalted butter, cold
- 2 tbsp parsley, finely chopped fresh flat-leaf
- ½ tsp lemon juice, fresh
Cooking Techniques:
The recipe involves several cooking techniques to achieve the desired flavors and textures. Here are the steps involved in making Griddled Chicken with White Wine Jus:
-
Prepare the chicken: Start by placing a 2 ½- to 3-pound chicken, breast side up, on a clean cutting surface. Remove and discard the giblets from the chicken cavity. Use a boning knife to cut on either side of the breastbone, removing the bones from the breast halves without detaching them from the chicken.
-
Remove the backbone: Use kitchen scissors to remove the backbone and separate the chicken into 2 halves. Discard the ribs and breastbone, but reserve the backbone.
-
Cut off the chicken wings: Use a knife to cut off the last 2 joints from each wing, leaving the drumette attached to the breast. Reserve the wing pieces.
-
Season the chicken: Sprinkle the chicken halves all over with 1 teaspoon of salt and set them aside.
-
Cook the chicken pieces: In a medium saucepan over medium-high heat, heat 1 tablespoon of olive oil and add the chicken wing pieces and backbone. Cook until browned, about 8-10 minutes.
-
Add carrot, celery, and shallot: Add 1 carrot cut crosswise into quarters, 1 celery stalk cut crosswise into quarters, and 1 shallot halved lengthwise. Cook until lightly browned, about 3-4 minutes.
-
Add white wine: Add ¼ cup of white wine and cook, scraping the bottom of the pan to release any browned bits, until the liquid has almost reduced, about 1-2 minutes.
-
Add chicken stock: Add 1 ½ cups of chicken stock and bring it to a boil over medium-high heat. Then reduce the heat to medium-low and cook, uncovered, until the mixture reduces to about ¾ cup, which takes approximately 25-30 minutes.
-
Strain the sauce: Once reduced, pour the mixture through a fine mesh strainer into a heatproof bowl. Discard the solids and skim off any fat from the strained stock.
-
Cook the chicken: Meanwhile, heat the remaining 2 tablespoons of olive oil in a 12-inch cast-iron skillet over medium-high heat. Place the chicken halves, skin side down, in the skillet. Sprinkle the flesh side of each chicken half evenly with ½ teaspoon of black pepper. Place a second heavy skillet on top of the chicken and cook, undisturbed, until the chicken is mostly opaque in color and the skin edges are lightly browned, which takes about 20 minutes.
-
Continue cooking the chicken: Remove the top skillet from the chicken and continue cooking until the skin is golden and releases from the skillet, which takes about 5-8 minutes. Flip the chicken halves and cook until a thermometer inserted into the thickest part of the chicken reads 155 °F, which takes approximately 1-4 minutes. Remove the chicken from the skillet and let it rest for 10 minutes.
-
Prepare the sauce: Return the strained stock mixture to the saucepan over medium-low heat and add 1 tablespoon of cold butter. Cook, whisking constantly, until the butter is melted, which takes about 2 minutes. Stir in 2 tablespoons of finely chopped parsley and ½ teaspoon of lemon juice. Season the sauce with salt to taste and keep it warm over low heat until ready to serve.
-
Serve the dish: Place the chicken halves over cooked polenta and serve with the warm sauce.
Conclusion:
Griddled Chicken with White Wine Jus is a delicious and flavorful dish that combines tender chicken with a rich white wine sauce. By following the steps outlined above, you can create a mouthwatering meal that is sure to impress your loved ones. Enjoy the process of cooking this dish and savor the delightful flavors it offers.
