Recipes Dinner Poultry Dishes Chicken Main Course Verjus-Poached Chicken with Herbs 3.0 (1) Add your rating & review Made from unripe wine grapes, verjus (see Note) is high in acid but fresh-tasting. It’s a killer poaching liquid for lean meats. By Justin Chapple Justin Chapple Justin Chapple is a chef, recipe developer, food writer, video host, and cookbook author. In addition, he is the culinary director-at-large of Food & Wine and host of their video series, Mad Genius Tips, for which he was nominated twice for a prestigious James Bead Award. Food & Wine's Editorial Guidelines Updated on August 2, 2023 Tested by Food & Wine Test Kitchen Tested by Food & Wine Test Kitchen Recipes published by Food & Wine are rigorously tested by the culinary professionals at the Dotdash Meredith Food Studios in order to empower home cooks to enjoy being in the kitchen and preparing meals they will love. Our expert culinary team tests and retests each recipe using equipment and ingredients found in home kitchens to ensure that every recipe is delicious and works for cooks at home every single time. Meet the Food & Wine Test Kitchen Save Rate PRINT Share Close Photo: Greg DuPree Active Time: 30 mins Total Time: 9 hrs 30 mins Yield: 6 to 8 Cook Mode (Keep screen awake) Ingredients 3 cups water 5 bone-in, skin-on chicken breasts (4 1/2 pounds total) 1 teaspoon black peppercorns 2 cups plus 1 1/2 tablespoons verjus blanc, divided 2 parsley sprigs, plus 1/3 cup finely chopped fresh flat-leaf parsley leaves, divided 2 dill sprigs, plus 1/3 cup chopped fresh dill, divided 1 tarragon sprig, plus 1/3 cup chopped fresh tarragon leaves, divided 1 1/2 tablespoons kosher salt, divided 1 cup extra-virgin olive oil 3/4 tablespoon flaky sea salt Directions Combine 3 cups water, chicken, peppercorns, 2 cups verjus blanc, herb sprigs, and 1 tablespoon salt in a large pot. Bring to a simmer over medium-high; reduce to low, and cook, uncovered, until an instant-read thermometer inserted in thickest portion of chicken registers 155°F, 25 to 30 minutes. Using tongs, transfer chicken to a plate; let cool 30 minutes. While chicken cools, pour about 1 1/2 cups poaching liquid through a fine wire-mesh strainer into a medium bowl; discard solids. Set 3/4 cup strained poaching liquid aside. Discard remaining poaching liquid. Remove skin from chicken; carefully remove breast meat, whole, from bones. Discard skin and bones. Cut chicken breasts crosswise into 1/2-inch-thick slices; place in a 13- x 9-inch baking dish. Whisk together olive oil, chopped herbs, remaining 1 1/2 teaspoons salt, and reserved 3/4 cup strained poaching liquid. Pour herb marinade over chicken in baking dish; cover with plastic wrap, and refrigerate 8 hours or up to overnight. Let chicken come to room temperature, about 1 hour. Transfer to a serving platter, and spoon herb marinade over top. Drizzle with remaining 1 1/2 tablespoons verjus blanc, and sprinkle with flaky sea salt. Notes If you can’t find verjus, substitute 4 cups water and 1 cup of crisp white wine for the poaching liquid. For serving, drizzle with 1 tablespoon white wine vinegar. Suggested Pairing Lemony, lightly grassy Sancerre. Originally appeared: June 2019 Rate It Print