Jidori Chicken Recipe

Prepare and season

Pat the jidori chicken dry with paper towels. Season both sides generously with 2 tsp kosher salt and 1 tsp freshly ground black pepper. Let rest at room temperature for 20 minutes.

Sear and roast

Preheat oven to 400°F (200°C). Heat 2 tbs olive oil in an ovenproof skillet over medium-high heat until shimmering. Place chicken skin-side down and sear without moving for 5–7 minutes until skin is deep golden brown. Flip the pieces, add 2 tbs unsalted butter, 3 smashed garlic cloves, and 6 sprigs of thyme to the pan. Spoon melted butter over the chicken for 1 minute, then transfer the skillet to the preheated oven. Roast for 12–18 minutes (depending on thickness) until internal temperature reaches 160°F (71°C) for dark meat or 155°F (68°C) for white meat; residual heat will bring it to 165°F (74°C). Remove from oven and tent loosely with foil for 8–10 minutes to rest.

Cook potatoes

Place the peeled and cubed potatoes into a large pot and cover with cold water by 1 inch. Add 1 tsp salt. Bring to a boil over high heat, then reduce to a simmer and cook until very tender, about 15–18 minutes. Drain thoroughly.

Mash and finish

Return drained potatoes to the warm pot and heat gently for 30 seconds to evaporate excess moisture. Add 4 tbs unsalted butter and warm 1 cup whole milk. Mash with a potato masher or ricer until smooth and creamy. Season with 1 tsp salt and 1 tsp black pepper, taste and adjust. Fold in 2 tbs finely chopped chives. Keep warm until plating.

Prepare vegetables

Trim and halve larger vegetables so pieces are uniform. Toss 1 lb mixed local vegetables with 1 tbs olive oil, 0.5 tsp salt, 0.25 tsp black pepper, and 1 tsp lemon zest.

Roast or sauté

Option A (roast): Spread vegetables in a single layer on a baking sheet and roast in the 400°F (200°C) oven for 10–12 minutes until tender-crisp and lightly caramelized. Option B (sauté): Heat a skillet over medium-high heat, add a drizzle of oil, sauté vegetables until tender-crisp, about 6–8 minutes. Keep warm.

Build the sauce

After removing the chicken from the skillet, place the skillet on medium heat (if using another pan, use that). Pour in 1/2 cup dry white wine to deglaze, scraping up browned bits with a wooden spoon; let the wine reduce by half, about 2–3 minutes. Add 2 cups low-sodium chicken stock and 1 finely minced shallot. Simmer gently until reduced to about 1 to 1 1/4 cups, approximately 8–10 minutes.

Finish and season

Off the heat, whisk in 2 tbs cold unsalted butter, 1 tsp chopped rosemary, and 1 tsp chopped thyme to slightly thicken and glaze the jus. Season with 1/4 tsp salt and 1/4 tsp black pepper, tasting and adjusting as needed. Strain the jus through a fine-mesh sieve if you prefer a smooth sauce. Keep warm.

Spoon a generous portion of mashed potatoes onto each plate, arrange a serving of local vegetables beside the potatoes, and place a rested jidori chicken piece on top or alongside. Spoon the herbed jus over the chicken and a little around the potatoes. Garnish with an extra sprig of thyme or a sprinkle of chives. Serve immediately.