Best 2 How To Cook Airline Chicken Recipes
Tantalize your taste buds with the delectable Airline Chicken, a dish that takes its name from its unique presentation, resembling an airplane wing. This culinary delight consists of a succulent chicken breast or thigh, carefully deboned and flattened, then artfully adorned with a flavorful stuffing. Savor the juicy tenderness of the chicken, perfectly complemented by the aromatic stuffing, creating a symphony of flavors in every bite.
This article offers a comprehensive guide to preparing this enticing dish, featuring three distinct recipes that cater to diverse tastes and preferences. Embark on a culinary journey as you discover the secrets behind the classic Airline Chicken, a timeless recipe that showcases the natural goodness of chicken, enhanced by a savory stuffing of your choice. Delight in the zesty flavors of the Lemon Herb Airline Chicken, where zesty lemons and fragrant herbs dance together to create a refreshing and tangy experience. Indulge in the Southern charm of the Country Ham and Cornbread Airline Chicken, where smoky ham and sweet cornbread combine for a hearty and comforting meal. Finally, savor the elegant simplicity of the Prosciutto and Goat Cheese Airline Chicken, where salty prosciutto and creamy goat cheese elevate the chicken to new heights of sophistication.
Whether you're a seasoned cook seeking inspiration or a novice seeking guidance, this article will equip you with the knowledge and techniques to create mouthwatering Airline Chicken that will impress your family and friends. Get ready to elevate your culinary repertoire and embark on a delectable adventure with these three Airline Chicken recipes.
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.
AIRLINE BREAST OF CHICKEN FORESTIERE
The Airline Breast of Chicken Forestiere is a more sophisticated way of serving chicken breast. The meat is tender and juicy, and sure to impress.
Provided by Mark Hennessey and Jose de Meirelles
Categories Main
Time 55m
Yield 6
Number Of Ingredients 12
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
Nutrition Facts :
Tips:
- Choose air-chilled chicken for the best flavor and texture.
- Pat the chicken dry before cooking to help the skin crisp up.
- Season the chicken generously with salt and pepper, both inside and out.
- Use a high-quality olive oil for the best flavor.
- Preheat the oven to the correct temperature before cooking the chicken.
- Roast the chicken breast-side up for the first half of the cooking time, then flip it over for the second half.
- Let the chicken rest for 10 minutes before carving to allow the juices to redistribute.
Conclusion:
Airline chicken is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is also a great option for entertaining guests. With a little planning and preparation, you can create a flavorful and juicy airline chicken that will impress your family and friends.
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