Jean-Georges Vongerichten
Jean-Georges Vongerichten
December 2004

Gallery

Credit: © Alice Gao

Recipe Summary

total:
25 mins
Yield:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Using a sharp knife, peel the grapefruits, removing all of the bitter white pith. Working over a bowl, cut in between the membranes to release the grapefruit sections. Add 1 tablespoon of the olive oil and 1 of the chiles.

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  • Light a grill or preheat the broiler. In a small bowl, whisk the crème fraîche with the remaining chile, the miso paste and lime juice.

  • Brush the chicken breasts with olive oil and season with salt and pepper. Grill over a hot fire or broil until lightly charred and just cooked, about 3 minutes per side.

  • Mound the frisée on plates. Set a chicken breast on top. Drizzle the crème fraîche–miso sauce over the chicken and around the plates, scatter the grapefruit sections next to the chicken and serve.

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