Airline Breast Of Chicken Forestiere Recipes

AIRLINE CHICKEN BREAST

Steps:

• Slice off 1/2 of each chicken wing by cutting through the joint where the wing meets the drumette. Slice through the skin between the thighs and breasts. Make a shallow cut along the breast bone and 2 deep cuts on either side, separating the breasts.
• Slice each breast off the carcass using the tip of the knife, keeping the blade pressed against the bone. Cut through the cartilage to remove breast with the wing attached.
• Remove the tenders and trim as needed. Season with a drizzle of olive oil, salt, pepper, herbes de Provence, and cayenne pepper.
• Push your finger gently under the skin of each breast, right next to the wing bone, to separate it from the meat. Slide 1 tender under the skin, center it, and smooth over the skin. Sprinkle salt over breasts.
• Heat 1 tablespoon olive oil in a skillet over medium-high heat. Add chicken breasts, skin-side down. Cook until bottom is browned, 6 to 7 minutes. Flip, reduce heat to medium, and cook until no longer pink on the inside, 7 to 10 minutes more. Add 1 tablespoon butter, rosemary, and thyme. Baste chicken with the butter. Remove chicken from the skillet.
• Pour stock into the pan; increase heat to high. Boil until reduced to desired thickness, about 2 minutes. Turn off heat and whisk in remaining butter. Slice each chicken breast into thirds and spoon the pan sauce on top.

AIRLINE BREAST OF CHICKEN FORESTIERE

Steps:

• 1. To make the chicken breasts: Preheat the oven to 400°F. Place a non-stick, 10-inch skillet on the stovetop over medium-high heat and add oil. Season both sides of the chicken breasts liberally with salt and pepper. When the pan is hot, sear, or brown, the chicken pieces skin side down. Sear until the skin becomes very well browned and crisp, about six to nine minutes. You may need to sear the chicken in batches to avoid overcrowding the pan. Once all of the chicken has been seared, place the pieces meat side down on a clean baking sheet and set aside. You are searing only the skin side for texture; searing the meat side will dry out the meat. 2. Add the wine, thyme, and margarine to the same pan with the rendered fat, and cook until the liquid has reduced by half. 3. Place the baking sheet with the chicken in the oven and carefully pour the reduced cooking liquid into the bottom of the pan. Roast for nine minutes until the chicken is firm to the touch yet still has a little resistance to it when poked with your finger. 4. To make the sauce: Place a 10-inch skillet on the stovetop over medium heat and add the margarine, shallots, garlic, and thyme. Cook gently until softened and slightly browned. Add the mushrooms and the veal stock and cook until the mushrooms are tender and the sauce has reduced and thickened enough to glaze the mushrooms; this will take about 13 to 15 minutes. 5. To finish the dish: When the chicken is ready, remove the pan from the oven and place the chicken pieces on a cutting board. Pour the remaining cooking liquid from the baking sheet into the mushroom sauce and stir well to combine. Season the sauce with salt and pepper. 6. To serve, cut each breast into five slices and fan them onto a plate, being sure to serve the wing piece as well. Generously cover with mushroom sauce. I like this dish served with Israeli couscous or pommes purée. Recipe posted with permission from Le Marais: A Rare Steakhouse - Well Done, by Mark Hennessey and Jose de Mereilles

PAN-SEARED AIRLINE CHICKEN BREASTS WITH ISRAELI COUSCOUS, POMEGRANATE AND HARICOT VERTS

Steps:

• Preheat the oven to 350 degrees F. Heat a medium oven-safe skillet over medium-high heat and add the extra-virgin olive oil. While the oil heats up, season the chicken breast with salt on both sides. Add the chicken to the preheated oil, skin-side down. Sear on the first side until the skin is crispy, about 5 minutes. Flip to the other side, place the skillet in the oven, and cook until the chicken is cooked through, 5 to 7 minutes more.
• While the chicken finishes cooking, bring about 2 1/2 cups of the chicken stock to a boil in a small saucepan and season with salt to taste (if needed). Add the couscous, return the stock to a boil, then reduce the heat to low and cover the pan. Cook until all the liquid is absorbed, 8 to 10 minutes.
• Set a large bowl of ice water on the counter. Bring a medium saucepan of water to a boil and add enough salt so it tastes like the ocean, then add the haricots verts. Blanch the beans until they are bright in color and al dente, 2 to 3 minutes. Drain the beans and immediately add them to the ice bath to stop the cooking process. Drain, then transfer the beans to paper towels to dry.
• Remove the chicken from the oven and set the skillet back on the stovetop. Transfer the chicken breasts to a cutting board. Turn the heat back on under the skillet and deglaze the pan with the remaining chicken stock and the red pepper flakes. Bring the stock to a boil and taste, seasoning with salt if needed.
• Toss the warm couscous with the beans, 2 tablespoons of pomegranate seeds, the pomegranate molasses and the chopped chives. Serve with the chicken breast and drizzle the pan sauce over the top.

PAN SEARED AIRLINE BREAST

Steps:

• Preheat oven to 350 degrees F.
• Rinse and pat dry the chicken. Preheat a heavy-bottomed skillet over medium heat. Combine paprika, granulated garlic, salt and pepper, in a small bowl. Rub seasoning mix all over the chicken. When skillet is hot, add oil and sear chicken, skin side first, turn over and sear other side. Remove to a sheet tray and put into the preheated oven to cook through, about 15 minutes.
• To the pan you used to sear the chicken, add in the onions and leeks. Saute for 4 to 5 minutes or until lightly caramelized. Add garlic and olives and olive juice. Saute for 2 minutes more, then deglaze the pan with white wine. Reduce wine by half. Finish sauce by stirring in thyme and butter. Adjust seasoning, if necessary, and keep warm.
• When chicken is done, remove from oven, place on serving platter, and pour any juices into vegetable mixture. Pour over chicken and serve immediately.

PAN SEARED AIRLINE CHICKEN BREASTS RECIPE

Steps:

• Preheat oven to 350 degrees F. Rinse and pat dry the chicken. Preheat a heavy-bottomed skillet over medium heat. Combine paprika, granulated garlic, salt and pepper, in a small bowl. Rub seasoning mix all over the chicken. When skillet is hot, add oil and sear chicken, skin side first, turn over and sear other side. Remove to a sheet tray and put into the preheated oven to cook through, about 15 minutes. To the pan you used to sear the chicken, add in the onions and leeks. Saute for 4 to 5 minutes or until lightly caramelized. Add garlic and olives and olive juice. Saute for 2 minutes more, then deglaze the pan with white wine. Reduce wine by half. Finish sauce by stirring in thyme and butter. Adjust seasoning, if necessary, and keep warm. When chicken is done, remove from oven, place on serving platter, and pour any juices into vegetable mixture. Pour over chicken and serve immediately.

AIRLINE CHICKEN BREAST

Steps:

• Slice off 1/2 of each chicken wing by cutting through the joint where the wing meets the drumette. Slice through the skin between the thighs and breasts. Make a shallow cut along the breast bone and 2 deep cuts on either side, separating the breasts.
• Slice each breast off the carcass using the tip of the knife, keeping the blade pressed against the bone. Cut through the cartilage to remove breast with the wing attached.
• Remove the tenders and trim as needed. Season with a drizzle of olive oil, salt, pepper, herbes de Provence, and cayenne pepper.
• Push your finger gently under the skin of each breast, right next to the wing bone, to separate it from the meat. Slide 1 tender under the skin, center it, and smooth over the skin. Sprinkle salt over breasts.
• Heat 1 tablespoon olive oil in a skillet over medium-high heat. Add chicken breasts, skin-side down. Cook until bottom is browned, 6 to 7 minutes. Flip, reduce heat to medium, and cook until no longer pink on the inside, 7 to 10 minutes more. Add 1 tablespoon butter, rosemary, and thyme. Baste chicken with the butter. Remove chicken from the skillet.
• Pour stock into the pan; increase heat to high. Boil until reduced to desired thickness, about 2 minutes. Turn off heat and whisk in remaining butter. Slice each chicken breast into thirds and spoon the pan sauce on top.