Grilled Airline Breast, Cipollini Onion, Duchess Potato, Roast Carrot, Charred Carrot Purée, Red Wine Gastrique

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.

Prepare the Chicken

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.

Cook the Cipollini Onions

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.

Make the Duchess Potatoes

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.

Roast the Carrots

Boil the carrots for purée until tender. Drain and blend with a little olive oil, salt, and pepper until smooth. Adjust seasoning as needed.

Prepare the Carrot Purée

In a saucepan, combine red wine and sugar. Cook over medium heat until it reduces to a syrupy consistency, about 15-20 minutes.

Make the Red Wine Gastrique

On a plate, arrange the sliced chicken, caramelized cipollini onions, duchess potatoes, and roasted carrots. Add a spoonful of carrot purée and drizzle with red wine gastrique. Serve immediately.

Plate the Dish

Jidori chicken airline breast

Cipollini onions

Duchess potatoes

Carrots (for roasting)

Carrots (for purée)

Red wine

Sugar

Olive oil

Salt

Pepper

Butter

Jidori Chicken*

Make Jidori Chicken* Recipe in just 1h 30m. Grilled Airline Breast, Cipollini Onion, Duchess Potato, Roast Carrot, Charred Carrot Purée, Red Wine Gastrique

Jidori Chicken* Recipe

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