Jidori Chicken* Recipe

Cooking Instructions

1. 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. 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. 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. 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. 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.

6. 6

   Make the Red Wine Gastrique

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

7. 7

   Plate the Dish

   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.