POM Jidori Chicken™ with Potato Puree

POM Jidori Chicken™ with Potato Puree


Makes 4 servings.


POM Shiso Jam

2 cups pomegranate juice

1 cup pomegranate arils

5 oz. granulated sugar

1 oz. shiso, finely chopped

2 tablespoons water

Kosher salt and white pepper to taste


Potato Puree

1 pound fingerling potatoes, peeled

8 fl. oz. heavy cream

8 oz. butter

Kosher salt and white pepper to taste


Teriyaki Sauce

½ cup sake

½ cup mirin

½ ounce ginger, thick-sliced

¾ cup corn syrup

1 cup soy sauce

1 ½ cups chicken stock


Jidori Chicken

4 Jidori chicken breast, skin on

4 Jidori chicken thigh, skin on

2 tablespoons olive oil

28 assorted baby vegetables, cleaned, cut (beets, turnips, carrots, squash, etc.)

4 tbsp. sea salt

1 tbsp. white pepper

Chicken stock as needed



POM Shiso Jam:


Combine the pomegranate juice and sugar in a saucepan over medium heat, and stir until the sugar has dissolved. Reduce heat to medium-low and add the shiso, water and fresh pomegranate arils. Season with kosher salt and white pepper to taste.


Cook until the jam has reduced to about two cups. It should be dark in color, with the consistency of thick syrup that coats the spoon. Puree in a blender until smooth, then strain and set it aside to let cool. Store POM Shiso Jam in the refrigerator in a clean jar with a tight-fitting lid.



Potato Puree:

Simmer the peeled potatoes in boiling salted water. While the potatoes are simmering, bring the cream and butter to a simmer in a small saucepan over medium heat. Strain the potatoes, and add the simmering cream and butter, whisking constantly until a thick puree forms. Season with kosher salt and white pepper to taste. Strain through an extra-fine mesh strainer if desired. Keep warm.



Teriyaki Sauce:

Combine sake, mirin and ginger slices in a small saucepan, and bring it to a light simmer to burn off the alcohol. Add the corn syrup, soy sauce and chicken stock to the pot, and continue to reduce by one-third. Strain through a fine mesh strainer and keep warm.



Jidori Chicken:


Dry the raw chicken using a clean paper towel. Place a large saucepot over medium-high heat with 2 to 3 quarts of water heavily seasoned with 4 tablespoons of sea salt and 1 tablespoon of white pepper. Season the chicken breasts and thighs with sea salt and white pepper.


Once the seasoned water is simmering, place only the chicken breasts in the water and poach over medium-high heat for 15 to 20 minutes, depending on thickness of breasts. While the breasts are poaching, place 2 tablespoons of olive oil in a medium sauté pan over high heat, and sauté the chicken thighs, skin-side down. Flip the thighs over twice during cooking, finishing with the skin-side down to help preserve moisture.


When the breasts are done poaching, remove them from the water and place them onto a folded paper towel to drain excess water. Remove the thighs from the pan, and let them rest before serving.


Using the same pan in which you sautéed the thighs, add the assorted vegetables and just enough chicken stock to barely cover them. Gently simmer until fork tender, remove them from the pan, and season to taste with sea salt.


Serve the Jidori chicken - one breast and one thigh - with the potato puree, POM Shiso Jam, baby vegetables and teriyaki sauce.



Nutrients per Serving (1 each Jidori Chicken breast and thigh, 1 cup Potato Puree, 2-3 ounces Teriyaki Sauce):  783 calories (388 calories from fat), 34g protein, 43g total fat (24g saturated), 55g carbohydrates, 182mg cholesterol, 29g total sugars, 361mcg vitamin A RE, 1036mg sodium, 703mg potassium.