Jidori Chicken Recipe

Cooking Instructions

1. 1

   Prepare the Ingredients

   Start by cleaning the Jidori chicken pieces under cold water and pat dry with paper towels. Season both sides generously with salt and black pepper.

2. 2

   Sauté the Mushrooms

   In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the sliced cremini mushrooms and sauté until they are golden brown and have released most of their moisture, about 5-7 minutes. Remove the mushrooms from the pan and set aside.

3. 3

   Sear the Chicken

   In the same skillet, add the remaining tablespoon of olive oil. Increase the heat to medium-high and add the seasoned Jidori chicken pieces. Sear each side for about 4-5 minutes until they are golden brown. Remove the chicken from the skillet and set aside.

4. 4

   Make the Jus

   In the same skillet, add minced garlic and fresh thyme, and sauté for about 1 minute until fragrant. Pour in the sherry wine, scraping any browned bits from the bottom of the skillet. Let it simmer for 2-3 minutes until slightly reduced.

5. 5

   Combine and Cook

   Add the chicken stock to the skillet and return the chicken pieces and sautéed mushrooms to the pan. Reduce the heat to low, cover, and let simmer for about 20-25 minutes, or until the chicken is cooked through and reaches an internal temperature of 75°C (165°F).

6. 6

   Serve

   Once cooked, remove the chicken from the skillet and let it rest for 5 minutes. Serve the chicken with the mushroom jus drizzled over the top.