Jidori Chicken* Recipe
Recipe information
Make Jidori Chicken* in just 1h 30m. Grilled Airline Breast, Cipollini Onion, Duchess Potato, Roast Carrot, Charred Carrot Purée, Red Wine Gastrique
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Ingredients
Main Ingredients
Cooking Instructions
1. Prepare the Chicken
Season Jidori chicken airline breast with salt and pepper. Preheat the grill to medium-high heat and grill the chicken for about 6-8 minutes on each side or until the internal temperature reaches 165°F (75°C). Let it rest before slicing.
2. Cook the Cipollini Onions
In a skillet, heat 2 tbsp of olive oil over medium heat. Add the cipollini onions, season with salt, and cook until they are caramelized and tender, about 10-12 minutes. Set aside.
3. Make the Duchess Potatoes
Boil the duchess potatoes until tender. Mash them and mix with butter, salt, and pepper. Pipe the mixture onto a baking sheet and bake at 400°F (200°C) for 15 minutes until golden.
4. Roast the Carrots
Preheat the oven to 400°F (200°C). Toss the carrots with olive oil, salt, and pepper. Roast for about 25-30 minutes until tender and slightly caramelized.
5. Prepare the Carrot Purée
Boil the carrots for purée until tender. Drain and blend with a little olive oil, salt, and pepper until smooth. Adjust seasoning as needed.
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