This elegant yet approachable dish celebrates the simplicity of French-inspired cooking — crisp, golden chicken paired with a fragrant pan jus infused with fresh herbs, garlic, and wine. The result is a meal that feels both rustic and refined, perfect for a cozy dinner at home or a special occasion.

What is Frenched Chicken?

“Frenched chicken” refers to a preparation technique where the meat is trimmed so that part of the bone — usually the end of the drumette or rib bone — is exposed and cleaned of meat and fat. This not only gives the dish a sophisticated presentation but also makes it easier to handle and plate. You’ll often see this done with chicken breasts or drumettes, especially in fine dining settings, to highlight the natural shape of the cut.

Frenched Chicken with Thyme and Rosemary Jus

From the Kitchen of Chef Gason

SERVES 2

Ingredients:

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

Directions

1. Prepare the Chicken Pat the chicken breasts dry with paper towels and season generously with salt and pepper. Drying the skin ensures a crisp, golden sear.

2. Sear the Chicken Heat a large skillet over high heat and add the vegetable oil. Place the chicken skin-side down and sear for 4 to 5 minutes until the skin is deeply golden and crisp. Flip the chicken, reduce heat to medium, cover, and cook for an additional 7 to 8 minutes.

3. Create the Pan Jus Once both sides have developed a rich crust, add the white wine, minced garlic, thyme, and rosemary to the pan. Continue cooking until the liquid reduces by half, concentrating the flavors.

4. Rest the Chicken Transfer the chicken to a serving platter and let it rest for a few minutes. This step locks in moisture and ensures juicy, tender meat.

5. Finish the Sauce Remove the pan from heat. Whisk in the butter, scraping up the flavorful browned bits from the bottom — they hold incredible depth and aroma. Stir in the chopped parsley.

6. Serve and Garnish Spoon the fragrant thyme and rosemary jus over the chicken. Sprinkle with fresh chives and serve immediately.

Great when served over mashed potatoes with roasted root vegetables.

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