Griddled Chicken with White Wine Jus

simple yet sophisticated
Simple yet sophisticated
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1 (2 ½- to 3-lb) whole Chicken
1 tsp Kosher Salt plus more to taste
3 tbsp Olive oil divided
1 Carrots cut crosswise into quarters
1 stalk Celery cut crosswise into quarters
1 Shallots halved lengthwise
¼ cup (2 fl oz) Dry white wine
1 ½ cups Chicken stock
½ tsp Black pepper
1 tbsp Unsalted butter cold
2 tbsp Parsley finely chopped fresh flat-leaf
½ tsp Lemon juice fresh
For serve:
сooked Polenta

Nutritional information

  • For serve:

Griddled Chicken with White Wine Jus


This Griddled Chicken with White Wine Jus is a delicious choice for a weekend dinner and a great way to cook chicken. Placing a second heavy skillet to weigh down the chicken helps keep it flat, so it browns and cooks evenly. The end result is a mouthwatering griddled chicken sat on a bed of buttery polenta with swirls of flavorful homemade sauce. This fancy-feeling meal is cozy enough for a date night at home.   

The recipe is not difficult to prepare, but it cannot be rushed. For the most tender and juicy meat with perfectly crisp skin, cook at moderate heat so that all the fat gets rendered without burning the meat. The recipe serves 4 or 2 really hungry people. Enjoy! 

To make the Griddled Chicken with White Wine Jus, you will need the following ingredients:

Ingridiens for Griddled Chicken with White Wine Jus

Steps to make Griddled Chicken with White Wine Jus


Prepare chicken


Place a 2 ½- to 3-pound chicken, breast side up, on a clean cutting surface. Remove and discard giblets from the chicken cavity, if any. Use a boning knife to cut on either side of the breastbone, cutting along the ribs to remove the bones from the breast halves without detaching them from the chicken.


Remove backbone


Use kitchen scissors to remove the backbone and separate the chicken into 2 halves. Discard ribs and breastbone, reserving the backbone.


Cut off chicken wings


Use a knife to cut off the last 2 joints from each wing, leaving the drumette attached to the breast. Reserve the wing pieces.


Season chicken


Sprinkle the chicken halves all over with 1 teaspoon salt and set aside.


Cook chicken pieces


In a medium saucepan over medium-high heat, heat 1 tablespoon olive oil and add the chicken wing pieces and backbone. Cook, stirring occasionally, until browned, about 8-10 minutes.


Add carrot, celery, and shallot


Add 1 carrot cut crosswise into quarters, 1 celery stalk cut crosswise into quarters, and 1 shallot halved lengthwise. Cook, stirring occasionally, until lightly browned, about 3-4 minutes.


Add wine


Add ¼ cup wine and cook, scraping the bottom of the pan to release any browned bits until the liquid has almost reduced, about 1-2 minutes.


Add chicken stock


Add 1 ½ cups chicken stock and bring to a boil over medium-high heat. Then reduce heat to medium-low and cook, uncovered, until the mixture reduces to about ¾ cup, about 25-30 minutes.




Once reduced, pour the mixture through a fine mesh strainer into a heatproof bowl. Discard the solids. Skim and discard fat from the strained stock.


Cook chicken


Meanwhile, heat the remaining 2 tablespoons olive oil in a 12-inch cast-iron skillet over medium-high heat. Place the chicken halves, skin side down, in the skillet. Sprinkle the flesh side of each chicken half evenly with ½ teaspoon black pepper. Place a second heavy skillet on top of the chicken and cook, undisturbed, until the chicken is mostly opaque in color and skin edges are lightly browned, about 20 minutes.


Remove top skillet and continue cooking


Remove the top skillet from the chicken and continue cooking until the skin is golden and releases from the skillet for about 5-8 minutes. Flip the chicken halves and cook until a thermometer inserted into the thickest part of chicken reads 155 °F, about 1-4 minutes. Remove from the skillet and leave to rest for 10 minutes.


Prepare sauce


Return the stock mixture to the saucepan over medium-low heat and add 1 tablespoon cold butter. Cook, whisking constantly, until melted for about 2 minutes. Stir in 2 tablespoons finely chopped parsley and ½ teaspoon lemon juice and season with salt to taste. Keep the sauce warm over low heat until ready to serve.



Place the chicken halves over the cooked polenta and serve with warm sauce.

Learn to cook this amazing Griddled Chicken with White Wine Jus and impress your loved ones. And please don't forget to come back and let us know how did it go for you.

Jeff is a 38-year-old bachelor who prefers not to waste his time on salads and light meals. He’s a true carnivore who knows how to enjoy food to the max! Jeff will tell you how to cook rich and filling meals from scratch, bringing some real meaty decadence to your kitchen. His recipes are sure to satisfy every meat lover!

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Total Reviews: 1

Easy and scrumptious! Five stars from me all the way.

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