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Airline Chicken Recipe

Name: Abby Singer's Bistros Airline Chicken Recipe
Cook time: 1 h
Total time: 1 h
Yield: 4 servings
Cuisine: American
Ingredients: 4 pieces Airline Chicken Breasts; 4 tbs Olive Oil; 1 tsp Salt; 1 tsp Black Pepper; 1 tsp Garlic Powder; 2 tbs Fresh Thyme; 1.5 lbs Baby Potatoes; 2 tbs Olive Oil; 1 tsp Salt; 1 tsp Black Pepper; 1 tsp Smoked Paprika; 2 pieces Carrots; 1 piece Zucchini; 1 piece Bell Pepper; 1 tbs Olive Oil; 1 tsp Salt; 1 tsp Black Pepper; 2 cups Chicken Stock; 2 tbs Butter; 1 tbs Fresh Thyme; 1 to taste Salt; 1 to taste Black Pepper

Inspired by Abby Singer's Bistro

Time1h

Serves4

pan roasted airline cut chicken breast, roasted potatoes, seasonal vegetables, natural chicken jus

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BERTRAND COTES DE ROSES

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Ingredients

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Chicken

4 pieces Airline Chicken Breasts

4 tbs olive oil

1 tsp Celtic sea salt

1 tsp black pepper

1 tsp Watkins garlic powder

2 tbs Fresh Thyme

Roasted Potatoes

1 1/2 lbs Baby potatoes

2 tbs olive oil

1 tsp Celtic sea salt

1 tsp black pepper

1 tsp Smoked paprika

Seasonal Vegetables

2 pieces Carrots

1 piece Zucchini

1 piece Bell Pepper

1 tbs olive oil

1 tsp Celtic sea salt

1 tsp black pepper

Chicken Jus

2 cups Chicken Stock

2 tbs Butter

1 tbs Fresh Thyme

1 to taste Celtic sea salt

1 to taste black pepper

Method

Preparing the Chicken

Season the Chicken

Pat the airline chicken breasts dry with paper towels. Season both sides with salt, black pepper, garlic powder, and fresh thyme.

Sear the Chicken

In a large oven-safe skillet, heat 4 tablespoons of olive oil over medium-high heat. Once hot, add the chicken breasts skin-side down and sear for about 4-5 minutes until golden brown.

Roast the Chicken

Flip the chicken breasts and transfer the skillet to a preheated oven at 400°F (200°C). Roast for 15-20 minutes or until the internal temperature reaches 165°F (75°C). Remove from the oven and let rest.

Roasting the Potatoes

Prepare the Potatoes

While the chicken is roasting, wash and halve the baby potatoes. In a bowl, toss them with 2 tablespoons of olive oil, salt, black pepper, and smoked paprika.

Roast the Potatoes

Spread the potatoes on a baking sheet and roast in the same oven for about 25-30 minutes, or until golden and crispy, flipping halfway through.

Cooking the Vegetables

Chop the Vegetables

While the chicken and potatoes are roasting, peel the carrots and cut them into sticks. Chop the zucchini and bell pepper into bite-sized pieces.

Sauté the Vegetables

In a separate skillet, heat 1 tablespoon of olive oil over medium heat. Add the prepared vegetables and season with salt and black pepper. Sauté for about 5-7 minutes until tender but still crisp.

Making the Chicken Jus

Prepare the Jus

In a saucepan, combine 2 cups of chicken stock and bring to a simmer over medium heat. Reduce by half until slightly thickened.

Finish the Jus

Stir in 2 tablespoons of butter and 1 tablespoon of fresh thyme. Season with salt and black pepper to taste. Keep warm until serving.

Serving the Dish

Plate the Dish

On each plate, serve the roasted airline chicken breasts alongside the crispy roasted potatoes and sautéed seasonal vegetables. Drizzle with the chicken jus before serving.