![Verjus Poached Chicken with Herbs](https://cdn.statically.io/img/www.foodandwine.com/thmb/3vNU2smOIIBKUl1yA_CULCvwJ-0=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/Verjus-Poached-Chicken-with-Herbs-FT-recipe0619-1529633ca57a408c882ec2d8254ff651.jpg)
Ingredients
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3 cups water
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5 bone-in, skin-on chicken breasts (4 1/2 pounds total)
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1 teaspoon black peppercorns
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2 cups plus 1 1/2 tablespoons verjus blanc, divided
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2 parsley sprigs, plus 1/3 cup finely chopped fresh flat-leaf parsley leaves, divided
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2 dill sprigs, plus 1/3 cup chopped fresh dill, divided
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1 tarragon sprig, plus 1/3 cup chopped fresh tarragon leaves, divided
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1 1/2 tablespoons kosher salt, divided
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1 cup extra-virgin olive oil
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3/4 tablespoon flaky sea salt
Directions
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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.
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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.
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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.
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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.