Light chicken jus sauce for chicken and fried fish
8 servings
120 minutes
Light chicken jus is a classic French sauce perfect for serving with chicken and fried fish. Its deep, rich flavor comes from caramelized chicken juices, the subtle aroma of shallots, mushrooms, and garlic, along with the richness of white wine and fresh tomatoes. Arrowroot gives the sauce a smooth texture, allowing it to delicately coat the ingredients. This jus embodies the sophistication of French cuisine, where the chef's skill is revealed in extracting maximum flavor from simple ingredients. Serving it can enhance the juiciness of chicken fillet or add noble depth to fried fish. It can transform an ordinary dish into a restaurant masterpiece, imparting refinement and richness of flavor nuances to every bite.
1
Cut the chicken wings into pieces. Finely chop the shallots, mushrooms, and garlic. Cut the tomatoes into quarters. Mix the arrowroot with a small amount of water.
- Chicken wings: 1 kg
- Shallot: 2 heads
- Fresh mushrooms: 100 g
- Garlic: 1 clove
- Tomatoes: 3 pieces
- Arrowroot: 1 tablespoon
2
Heat oil in a large skillet. When it starts to smoke slightly, add the chicken and fry on high heat for about 20 minutes until browned on all sides.
- Vegetable oil: 3 tablespoons
- Chicken wings: 1 kg
3
Add shallots, mushrooms, and garlic; sauté for 10 minutes or until golden and caramelized. Add tomatoes and puree, thyme, and bay leaf; cook for another 6-8 minutes.
- Shallot: 2 heads
- Fresh mushrooms: 100 g
- Garlic: 1 clove
- Tomatoes: 3 pieces
- Tomato puree: 1 teaspoon
- Thyme: 1 stem
- Bay leaf: 1 piece
4
Pour in wine and water and bring to a boil, scraping the sediment from the bottom of the pan with a wooden spoon to get caramelized juices from frying. Boil without heating for about 25 minutes or until the liquid reduces by 2/3.
- Dry white wine: 300 ml
- Water: 600 ml
5
Add the broth. Bring to a boil again, then simmer uncovered for about 20 minutes to reduce by half, regularly skimming off the foam.
- Chicken broth: 1.5 l
6
Mix in arrowroot to thicken the liquid. Cook for another 2 minutes, then strain through a fine sieve. The resulting jus should be thick enough to lightly coat the back of a spoon.
- Arrowroot: 1 tablespoon