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
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:
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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 vinegarProcedure:
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
