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Photo: Chris Court
This is how you make sure that white meat is juicy and tender.

Food & Wine magazine released a cookbook in honor of the 25th anniversary of their “Best New Chef” awards (something we look forward to every year). This collection of the honorees’ 100 best recipes is essentially guaranteed success in the kitchen, so acquire one ASAP and get started on Graham Elliot’s incredibly juicy white meat chicken recipe.

To achieve super-juicy white meat, Elliot sears the chicken breasts with the skin on, then bastes them with a garlicky thyme butter.

Reprinted with permission from Best New Chefs All-Star Cookbook