Roasted Jidori Chicken Recipe
Roasted Jidori Chicken is one of the most requested menu items at Green Dragon Tavern and Museum in Carlsbad. Paired with a Pinot Noir, it is the perfect dinner recipe to enjoy on your patio.
Roasted Jidori Chicken
2 skin-on jidori chicken breasts, excess fat trimmed
Grapeseed or vegetable oil for browning
6 oz. butter, cubed (divided use)
6 oz. fingerling potatoes, sliced into 1/4-inch-thick coins
6 oz. wild mushrooms, sliced to 1/4 inch
8 oz. rainbow Swiss chard, leaves and stems julienned
6 oz. roasted chicken glace (divided use), recipe follows
2 T. fresh chives, minced
Salt and black pepper to taste
Preheat oven to 350 degrees.
Heavily season the skin and underside of the chicken breasts with salt and pepper.
In a hot pan with a little oil, slowly brown the chicken, skin side down. When chicken skin is lightly brown, flip over and drop 4 ounces of butter into pan. Baste the butter on the chicken. Remove from pan and place on a baking sheet in the oven for approximately 14 minutes, until chicken skin is crispy and golden brown.
In another hot sauté pan, sear the potatoes and mushrooms. Slowly add a little butter. Add Swiss chard toward the end of the chicken-cooking time.
Fold 1 ounce of glace into the vegetable mix and season with salt and pepper.
Place vegetable mixture on plate and top with chicken.
Pour hot glace on top of chicken to cover and garnish with fresh, minced chives.
3 medium shallots
4 garlic cloves, smashed
1/2 c. white wine
2 c. chicken stock
Finish with 1 bunch fresh thyme, chopped
In the pan used to brown the chicken, sauté shallots and garlic. Add wine to deglaze the pan. Then add chicken stock and heat until reduced to about one-quarter. Stir in thyme and remove from heat.
Green Dragon Tavern & Museum
6115 Paseo Del Norte
Carlsbad, CA 92011