This Frenched Chicken topped with an aromatic Thyme and Rosemary Jus comes from the kitchen of private chef to NFL athletes and A-List celebrities, Chef Gason Nelson. Chef Gason Nelson is also available for private cooking classes in your home through The Chef & The Dish.
FRENCHED CHICKEN WITH THYME & ROSEMARY JUS
~ Chef Gason Nelson
2 tablespoon vegetable oil
2 skin-on, bone-in chicken breasts
1 cup dry white wine
1 clove garlic, minced
1 tablespoon minced fresh thyme
1 teaspoon chopped fresh rosemary
1 teaspoon chopped fresh parsley
2 tablespoons unsalted butter
1 tablespoon minced fresh chives
Salt and pepper to taste
Heat a large pan over high heat, add oil.
Season chicken liberally with salt and pepper.
With the skin side down, sear the chicken for about 4 to 5 minutes. Reduce the heat to medium, flip the chicken, cover the pan and cook for 7 to 8 minutes.
After both sides have developed a nice crust, add wine, garlic, thyme and rosemary. Continue to cook until the liquid is reduced by half.
Transfer the chicken to a serving platter and allow it to rest. This is an important step to ensuring your chicken remains juicy!
Remove the pan from the heat and then whisk in the butter, scraping up the bits from the bottom of the pan (those are some of the tastiest!). Spoon Thyme and Rosemary Jus over Chicken and garnish with the fresh chives.
Great when served over mashed potatoes.
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