Pan Roasted Half Jidori Chicken

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Pan-Roasted Half Jidori Chicken-Pelican Hill

Serves: 2
1 tbsp extra-virgin olive oil (for cherry sauce)
2 tbsp extra-virgin olive oil (for chicken)
1/2 cup small onion, chopped
1 tbsp shallots, finely chopped
1 tsp tomato paste
1/2 tsp black pepper
1/2 tsp ground cumin
3/4 tsp salt
1/4 tsp dried hot red pepper, coarsely chopped
1 plum tomato, coarsely chopped
1/4 cup dry red wine
2 tbsp sugar
1/2 tsp Dijion mustard
1 1/4 lb dark sweet cherries such as Bing, quartered and pitted (3 cups)
1/2 Jidori chicken (or free-range organic chicken)
8 oz Bloomsdale spinach
3 plums, pitted
1/2 cup cioppolini onions (or pearl onions)
3 tbsp hazelnuts, toasted and crushed
3 garlic cloves, crushed
2 tbsp cider vinegar

Procedure:

Heat 1 tablespoon of olive oil in a 2- to 3-quart heavy saucepan over moderate heat until hot but not smoking, then cook 1/2 cup of chopped small onion, 3 crushed garlic cloves and shallots, stirring occasionally, until golden, about 7 minutes. Add tomato paste, black pepper, cumin, hot pepper flakes and 1/4 tablespoon salt to saucepan and stir for 30 seconds. Add bell pepper and chopped tomato and cook, stirring occasionally until softened, about 5 minutes. Stir in wine, cider vinegar and sugar simmer 1 minute. Stir in mustard, 1 1/4 cup cherries and remaining 1/2 teaspoon salt and simmer 1 minute. Puree mixture in a blender until very smooth , about 1 minute (use cation when blending hot liquids – allow liquid to cool down for 3 minutes). Force mixture through a fine-mesh sieve into a bowl and transfer 1/4 cup sauce to a small bowl for glazing chicken.

Put oven rack in middle position and preheat oven to 450 degrees F. In a saute pan on medium heat, heat 2 tablespoon of olive oil. Season Jidori chicken into roasting pan. While chicken is roasting, using the same saute pan, saute the 3 pitted plums and 1/2 cup cioppolini onions until caramelized. Then add spinach and saute until wilted of 160 degrees F, let rest. transfer vegetables to a place, present chicken on top. Glaze the chicken with sauce and drizzle. around the plate, garnish with hazelnuts. Serve immediately.

By: Ashley Nicole

Pan Roasted Half Jidori Chicken

Recipe type: Yield: Prep time: Cook time: Total time:


Pan Roasted Half Jidori Chicken taste great. From dinner recipes, budget menus and healthy diet selections, you’ll easily find any recipe you need.

Ingredients:

Directions:

  1. Pan-Roasted Half Jidori Chicken-Pelican Hill

    Serves: 2
    1 tbsp extra-virgin olive oil (for cherry sauce)
    2 tbsp extra-virgin olive oil (for chicken)
    1/2 cup small onion, chopped
    1 tbsp shallots, finely chopped
    1 tsp tomato paste
    1/2 tsp black pepper
    1/2 tsp ground cumin
    3/4 tsp salt
    1/4 tsp dried hot red pepper, coarsely chopped
    1 plum tomato, coarsely chopped
    1/4 cup dry red wine
    2 tbsp sugar
    1/2 tsp Dijion mustard
    1 1/4 lb dark sweet cherries such as Bing, quartered and pitted (3 cups)
    1/2 Jidori chicken (or free-range organic chicken)
    8 oz Bloomsdale spinach
    3 plums, pitted
    1/2 cup cioppolini onions (or pearl onions)
    3 tbsp hazelnuts, toasted and crushed
    3 garlic cloves, crushed
    2 tbsp cider vinegar

    Procedure:

    Heat 1 tablespoon of olive oil in a 2- to 3-quart heavy saucepan over moderate heat until hot but not smoking, then cook 1/2 cup of chopped small onion, 3 crushed garlic cloves and shallots, stirring occasionally, until golden, about 7 minutes. Add tomato paste, black pepper, cumin, hot pepper flakes and 1/4 tablespoon salt to saucepan and stir for 30 seconds. Add bell pepper and chopped tomato and cook, stirring occasionally until softened, about 5 minutes. Stir in wine, cider vinegar and sugar simmer 1 minute. Stir in mustard, 1 1/4 cup cherries and remaining 1/2 teaspoon salt and simmer 1 minute. Puree mixture in a blender until very smooth , about 1 minute (use cation when blending hot liquids – allow liquid to cool down for 3 minutes). Force mixture through a fine-mesh sieve into a bowl and transfer 1/4 cup sauce to a small bowl for glazing chicken.

    Put oven rack in middle position and preheat oven to 450 degrees F. In a saute pan on medium heat, heat 2 tablespoon of olive oil. Season Jidori chicken into roasting pan. While chicken is roasting, using the same saute pan, saute the 3 pitted plums and 1/2 cup cioppolini onions until caramelized. Then add spinach and saute until wilted of 160 degrees F, let rest. transfer vegetables to a place, present chicken on top. Glaze the chicken with sauce and drizzle. around the plate, garnish with hazelnuts. Serve immediately.

    By: Ashley Nicole

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