Jidori Chicken Breast Recipe
pancetta fingerling potatoes, roasted shallots, tomato coulis rosemary, champagne herb a jus.
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Ingredients
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Chicken
Pancetta Fingerling Potatoes
Roasted Shallots
Tomato Coulis
Champagne Herb A Jus
Method
Preparation
- 1
Prepare the Chicken
Season Jidori chicken breasts with salt and black pepper. Heat olive oil in a skillet over medium-high heat and sear the chicken for about 5-6 minutes on each side until cooked through. Remove from heat and let rest.
- 2
Roast the Potatoes
Preheat oven to 400°F (200°C). Toss fingerling potatoes with diced pancetta, rosemary, minced garlic, salt, and black pepper. Spread on a baking sheet and roast for 25-30 minutes until golden brown and tender.
- 3
Roast the Shallots
On a separate baking sheet, toss peeled shallots with olive oil, salt, and black pepper. Roast in the oven alongside the potatoes for about 20-25 minutes until caramelized.
- 4
- 5
Prepare Champagne Herb A Jus
In a saucepan, combine champagne and chicken stock. Bring to a simmer and reduce by half. Stir in chopped fresh herbs, salt, and black pepper to taste.
Assembly
- 6
Plate the Dish
On each plate, create a base with tomato coulis, place the seared chicken breast on top, and arrange roasted fingerling potatoes and shallots around. Drizzle with champagne herb a jus before serving.