Chicken Breasts With Mustard-Verjuice Jus
- Total Time
- 35 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 servings
- 4bone-in, skin-on chicken breasts
- Salt
- black pepper to taste
- 2tablespoons vegetable oil
- 5tablespoons verjuice
- 1cup chicken stock
- 2tablespoons Dijon mustard
- 2tablespoons fresh thyme leaves
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
395 calories; 24 grams fat; 5 grams saturated fat; 0 grams trans fat; 12 grams monounsaturated fat; 5 grams polyunsaturated fat; 5 grams carbohydrates; 1 gram dietary fiber; 2 grams sugars; 38 grams protein; 628 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Heat oven to 450 degrees. Sprinkle chicken generously on all sides with salt and pepper.
- Step 2
Heat oil in heavy 12-inch ovenproof skillet over medium-high heat until hot but not smoking. Add chicken and brown well on both sides, about 6 to 8 minutes total. Turn the chicken skin side up, put the skillet into the oven and roast until the chicken is just cooked through, about 15 to 17 minutes. Being very careful of the hot pan, remove it from the oven, transfer chicken to a platter, and tent with foil to keep warm.
- Step 3
Return pan to stove top, add verjuice and bring to a boil over high heat, scraping up all those brown bits from the bottom of the pan. Add stock and continue to boil gently until reduced by about ⅓, about 5 to 7 minutes. Whisk in mustard and thyme, adjust seasoning and spoon the sauce over the chicken. Serve with any remaining sauce separately.
Private Notes
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Cooking Notes
Antonia
I hate to sound stupid but what is verjuice? Was going to make this until I saw "verjuice". Help
Suzanne Leone
I also did not know what Verjuice was. Based on these comments and other Googling, I substituted a mixture of 4 Tbl dry white wine, and 1 Tbl dry Sherry, as I didn't have any Verjuice. I don't know if it approximates Verjuice or not, but my sauce was delicious.
Sheila
I'll bet you can substitute a not too dry white wine or sherry for the verjuice.
Rebecca
Verjuice, made from the unfermented juice of the first pressing of wine grapes, is available from specialty stores or by mail order from Dean & Deluca (800) 221-7714.
I found this in NYT search.
A White
Used ~4 tablespoons of red Vermouth instead of verjuice. Excellent.
substitutions
Used a combination of white vermouth and lemon juice which worked well. Chicken breasts took much longer to cook.
BG
Nice recipe with bright, pleasant flavors, and (aside from tedious task of removing thyme leaves from their stems) very easy to prepare. Like others, I doubled the sauce. For those looking for verjus, I recommend Navarro Vineyards (navarrowine.com), a winery in Mendocino County CA that makes verjus from their unripened chardonnay grapes.
Emma
Simple and delicious. I made a 1/2 recipe, but boy, do I wish I made double the sauce. It was so tasty. Used homemade stock, garden thyme, dry sherry, and Grey Goose mustard. Chicken was tender and juicy, thanks to the extra insurance provided by the bone. One more thing: if you don't cut up whole chickens on your own, try it! Save some money and get some free stock for applications such as this. I use Melissa Clark's instructions on the NYT YouTube channel. Happy cooking!
CJ78
Verjuice is made from sour fruits, such as crab apples or unripe grapes. You can substitute white wine vinegar.
cannedyou
It was quick served with roasted broccoli, parsnips and onions. Would be better with roasted potatoes. Would also brown skin on stove top a bit more.
Jen S
beautifully seared chicken cooked in my cast iron pan. I used apple cider vinegar for the verjus. Very nice sauce
Eric S
This is a rare NYT bone in skin on recipe amongst mostly boneless, skinless breast recipes. And a tasty one! 450 degrees gets the job done even for larger chicken breasts. Which understandably took longer. My Verjuice was part fortified Marsala and part white.wine. I added chopped mushrooms at the end.
PhyllisP
Per suggestions, doubled the sauce (I didn't have verjuice): 6 T white wine, 2 T sherry and 2 T vinegar (I had the end of a great bottle of peach white balsamic). Added about 1 T of Arrowroot to thicken the sauce at the end and threw in a touch or lemon zest and juice. Served with thinly sliced new potatoes that I cooked in the air fryer and steamed broccoli. Both were great in the sauce. Wonderful! Will be making this again.
bcb
I substituted a mixture of 4 Tbl dry white wine, and 1 Tbl dry Sherry, as I didn't have any Verjuice. I don't know if it approximates Verjuice or not, but my sauce was delicious. Used ~4 tablespoons of red Vermouth instead of verjuice. Verjuice, made from the unfermented juice of the first pressing of wine grapes.
Laura
Verjus is very tart. Could use lemon juice or a not-sweet white wine instead
Lesley P
I substituted 5 tbsp white wine vinegar for verjuice and it was tasty.
Barbara
It was dinner. I used vermouth, fresh herbs and a nice mustard. The sauce didn’t add much. Nice technique for making the chicken.
Cheryl
Verjuice is available from Amazon. Got mine in the mail today and can't wait to try this recipe.
Anna
This was delicious- I used the white wine and sherry suggested by Suzanne. If I find verjuice I’ll try it but it’s excellent this way!
Judy
Delicious! I also had no idea what Verjuice might be. I tried to go to the NYT article, but was denied due to only subscribing to NYT cooking. So, I googled it, and a possible substitution was white wine vinegar—we loved it, so I guess that worked!
Nina from Oakland
I too had no verjuice, so I improvised with lime juice and a generous splash of medium dry sherry. Used lime thyme fresh from my herb garden. Also added a bit of arrowroot to thicken the sauce. Yum! We both loved it, wifey said 'add it into rotation.'
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