This Is My Wife’s Favourite Meal

Ingredients

• 2 pieces Chicken Breast (skin‑on, bone‑in; remove wing bone before cooking)
• 1 tsp Kosher Salt (for seasoning the chicken)
• 1 tsp Black Pepper (freshly ground)
• 1 tbsp Olive Oil (for searing the chicken)
• 0.5 cup Dry White Wine (such as Sauvignon Blanc)
• 1 cup Chicken Stock (low‑sodium; homemade or store‑bought)
• 2 tbsp Dijon Mustard (smooth)
• 2 tbsp Unsalted Butter (cut into cold cubes)
• 2 large Russet Potatoes (peeled and cut into fries)
• 1 tbsp Vegetable Oil (for tossing fries)
• 1 tbsp Fresh Parsley (chopped, for garnish)

Instructions

1. Season the Chicken

   Pat the chicken breasts dry, remove the wing bone if present, then season both sides with kosher salt and freshly ground black pepper.

   Time: PT5M

2. Render the Skin

   Heat the heavy‑bottomed skillet over medium‑low heat, add 1 tbsp olive oil, place the chicken skin‑side down, and set a weight on top to keep the skin flat.

   Time: PT10M

   Temperature: medium-low

3. Finish Cooking the Chicken

   Flip the chicken, reduce heat to medium, and cook until the internal temperature reaches 165°F (about 8 minutes). Transfer to a plate and keep warm.

   Time: PT8M

   Temperature: medium

4. Deglaze with White Wine

   Remove the weight, add ½ cup dry white wine to the pan, scraping up the browned bits, and reduce the liquid by about half.

   Time: PT3M

   Temperature: medium-high

5. Add Stock and Reduce

   Stir in 1 cup chicken stock and increase the heat to high. Reduce the mixture until it reaches a sauce‑like consistency (about 5 minutes).

   Time: PT5M

   Temperature: high

6. Incorporate Roasting Juices

   Add any remaining pan drippings from the chicken back into the sauce and stir briefly.

   Time: PT1M

7. Create Mustard Paste

   Spoon out about ¼ cup of the hot sauce into a small bowl, whisk in 2 tbsp Dijon mustard until smooth, then whisk the paste back into the pan.

   Time: PT2M

8. Mount the Sauce with Butter

   Add the cold butter cubes to the sauce and whisk continuously until the butter emulsifies, giving the sauce a glossy sheen.

   Time: PT2M

9. Combine Chicken and Sauce

   Return the cooked chicken to the skillet, spoon the mustard‑butter sauce over it, and warm for another 2 minutes.

   Time: PT2M

   Temperature: low

10. Prepare Oven‑Baked Chips

    While the sauce finishes, cut the potatoes into ½‑inch fries, toss with 1 tbsp vegetable oil and a pinch of salt, spread on a parchment‑lined baking sheet, and bake at 425°F for 25 minutes, turning halfway through.

    Time: PT25M

    Temperature: 425°F

Nutrition Facts

Calories

650

Protein

35 g

Carbohydrates

45 g

Fat

30 g

Fiber

5 g

Ingredient Substitutions

• Instead of Chicken Breast: Bone‑in chicken thigh, Boneless skinless chicken breast
• Instead of Kosher Salt: Sea salt
• Instead of Black Pepper: White pepper
• Instead of Olive Oil: Canola oil, Vegetable oil
• Instead of Dry White Wine: Chicken broth, Apple cider
• Instead of Chicken Stock: Vegetable stock, Water with bouillon
• Instead of Dijon Mustard: Whole grain mustard, Spicy mustard
• Instead of Unsalted Butter: Ghee, Margarine
• Instead of Russet Potatoes: Yukon Gold potatoes, Sweet potatoes
• Instead of Vegetable Oil: Olive oil, Canola oil
• Instead of Fresh Parsley: Cilantro, Chives

Equipment Needed

• Heavy‑Bottomed Skillet
• Weight (e.g., cast iron press or second pan)
• Tongs
• Ladle
• Whisk
• Cutting Board
• Chef's Knife
• Baking Sheet
• Parchment Paper (optional)
• Oven

Critical Steps — Do Not Skip

• Render the chicken skin on low heat with a weight to achieve crispness.
• Tempering the mustard by making a paste before adding it to the hot sauce.
• Mounting the sauce with cold butter to create a glossy emulsion.

Chef Tips from the Video

• For extra flavor, add a splash of sherry or brandy with the white wine.
• Finish the dish with a sprinkle of fresh chopped parsley for color and freshness.
• If you prefer a spicier sauce, stir in a pinch of cayenne pepper with the mustard paste.

Troubleshooting

Storage

Refrigerator: Store the chicken and sauce separately in airtight containers for up to 3 days.

Freezer: Freeze cooked chicken (without sauce) for up to 2 months; reheat and add fresh sauce.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• The mustard‑butter sauce can be prepared up to a day ahead; gently reheat over low heat before serving.
• Cooked chicken can be refrigerated and reheated in the sauce to keep it moist.

Frequently Asked Questions