Herb Chicken Statler (for 25 people)


Having a dinner and looking to impress friends? Another fantastic recipe from our friend Chef Jacky Francois.


  • 2 cups red wine vinegar
  • 5 bunches parsley
  • 1 bunch tarragon
  • 1 bunch chives
  • 1 bunch oregano
  • 1 bunch cilantro
  • 1 tsp. red pepper flakes
  • 1 tbsp. kosher salt
  • 2 tsp. black pepper
  • 3 shallots
  • 3 cloves minced garlic
  • 1 cup olive oil
  • 25 chicken statlers
  • 1/4 lb. butter
  • 4 tbsp. Miller’s Banana Pepper Mustard


Herb Mixture:

  1. In a large saucepan, reduce red wine vinegar over low heat until it has a syrup consistency.
  2. Clean all herbs, removing the stems, then blend in a robot coupe, adding pepper flakes, salt, pepper, shallot and garlic.
  3. Slowly whisk olive oil into herb mixture until it forms a paste.


  1. Create a pocket between the skin and meat of each chicken breast, then insert 1 tsp. of the herb paste and spread until smooth and even.
  2. Let chicken marinate for 8 to 12 hours. Chicken can then be cooked immediately or frozen until ready for use.
  3. Sear chicken in a sauté pan over medium-high heat in oil, skin side down, until skin is crisp and golden brown.
  4. Flip chicken and transfer in sauté pan to oven.
  5. Bake at 350 degrees until the chicken's internal temperature is 160 degrees (about 40 minutes).
  6. Whisk Miller's Mustard with 1 tbsp. of remaining melted butter.
  7. Remove sauté pan from oven and deglaze chicken with Miller's Mustard and butter mixture.
  8. Season with pepper to taste.
MainsJim Hargreaves