POM Jidori Chicken With Potato Puree

POM Shiso Jam:

Prepare fresh pomegranate juice, if necessary.* Prepare pomegranate arils, if necessary.** Reserve 1 cup of the arils from fruit and set aside. (Refrigerate or freeze remaining arils for another use.) 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 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, and the consistency of thick syrup that coats the spoon. Puree in a blender until smooth, then strain it and set aside to let cool. Store POM Shiso Jam in 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 to 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 skin-side down to help preserve moisture. When the breasts are done poaching, remove from water and place on folded paper towel to drain excess water. Remove thighs from pan and let rest before serving. Using the same pan you sautéed the thighs in, add the assorted vegetables and just enough chicken stock to barely cover them. Gently simmer until fork tender, remove from 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. Serve this pomegranate recipe.

*To prepare fresh pomegranate juice, cut 2–3 large POM Wonderful Pomegranates in half and juice them with a citrus reamer or juicer. Pour the mixture through a cheesecloth-lined strainer or sieve. Set the juice aside.

**To prepare pomegranate arils, score 1 large POM Wonderful Pomegranate and place in a bowl of water.  Break open the pomegranate under water to free the arils (seed sacs).  The arils will sink to the bottom of the bowl and the membrane will float to the top.  Sieve and put the arils in a separate bowl.