📝 About This Recipe
This elegant dish celebrates verjuice—the tart, unfermented juice of unripe grapes—as a sophisticated alternative to harsh vinegars or heavy wines. By gently poaching chicken breasts in a bath of verjuice, shallots, and fresh tarragon, the meat remains incredibly succulent while absorbing a bright, complex acidity. It is a masterclass in balance, offering a clean, orchard-fresh flavor profile that feels both rustic and profoundly refined.
🥗 Ingredients
The Poaching Liquid
- 1 1/2 cups Verjuice (Green Grape Juice) (high quality, preferably Semillon or Riesling based)
- 1 cup Chicken Bone Broth (low sodium)
- 3 pieces Shallots (finely sliced into rings)
- 3 cloves Garlic (smashed)
- 4 sprigs Fresh Tarragon (keep whole for poaching)
- 1 teaspoon Black Peppercorns (whole)
Main Ingredients
- 4 pieces Chicken Breasts (boneless, skinless, approximately 6-7oz each)
- 1 teaspoon Kosher Salt (for seasoning the meat)
- 1 tablespoon Extra Virgin Olive Oil (for a light initial sear)
The Pan Sauce
- 2 tablespoons Unsalted Butter (cold, cubed)
- 2 tablespoons Heavy Cream (optional, for silkiness)
- 2 tablespoons Fresh Chives (finely minced)
- 1/2 cup Green Grapes (halved lengthwise)
👨🍳 Instructions
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1
Remove the chicken breasts from the refrigerator 20 minutes before cooking to take the chill off, ensuring even cooking. Season both sides generously with kosher salt.
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2
In a wide, deep skillet or sauté pan, heat the olive oil over medium-high heat. Sear the chicken for just 2 minutes per side until lightly golden; we aren't cooking them through, just building a base of flavor.
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3
Remove the chicken from the pan and set aside on a plate. Reduce the heat to medium.
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4
Add the sliced shallots to the residual oil and sauté for 2-3 minutes until translucent and fragrant. Add the smashed garlic and peppercorns, cooking for another minute.
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5
Deglaze the pan by pouring in the verjuice, scraping the bottom with a wooden spoon to release any browned bits (fond).
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6
Add the chicken broth and tarragon sprigs. Bring the liquid to a very gentle simmer. Do not let it reach a rolling boil, as this will toughen the protein.
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7
Carefully slide the chicken breasts (and any accumulated juices) back into the pan. The liquid should come about halfway up the sides of the chicken.
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8
Cover the pan with a tight-fitting lid and reduce heat to low. Poach gently for 10-12 minutes, or until the internal temperature of the thickest part of the breast reaches 160°F (71°C).
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9
Transfer the chicken to a warm plate and tent loosely with foil to rest. The temperature will rise to 165°F while resting.
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10
Increase the heat under the skillet to medium-high. Boil the poaching liquid for 5-7 minutes until it has reduced by half and thickened slightly into a syrupy consistency.
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11
Discard the tarragon sprigs and peppercorns. Lower the heat to low and whisk in the cold butter, one cube at a time, until the sauce is glossy.
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12
Stir in the heavy cream (if using), the halved green grapes, and the fresh chives. Warm through for 30 seconds.
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13
Slice the chicken on a bias and fan it out on serving plates. Spoon the warm verjuice and grape sauce generously over the meat.
💡 Chef's Tips
Always use a meat thermometer; poaching is a delicate process and even two minutes too long can dry out the breast. If you cannot find verjuice, a mix of 3 parts white grape juice and 1 part lemon juice is a functional, though less complex, substitute. Ensure the butter is very cold when whisking it into the sauce; this creates an emulsion that results in a velvety texture. Don't skip the resting phase; it allows the juices to redistribute so the chicken stays moist when sliced.
🍽️ Serving Suggestions
Serve alongside a creamy parsnip purée or buttery mashed potatoes to soak up the sauce. A crisp, chilled glass of Semillon or an off-dry Riesling mirrors the acidity of the verjuice perfectly. Lightly steamed asparagus or blanched haricots verts provide a fresh, crunchy contrast to the tender meat. For a rustic touch, serve with a thick slice of toasted sourdough rubbed with a clove of raw garlic.