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Airline Chicken Breast Recipe

Name: Bud's at Silver Runs Airline Chicken Breast Recipe
Cook time: 1 h 5 min
Total time: 1 h 5 min
Yield: 2 servings
Cuisine: American
Ingredients: 2 pieces bone-in, skin-on chicken breast (airline cut); 1.5 tsp kosher salt; 1 tsp black pepper, freshly ground; 2 tbs olive oil; 2 tbs unsalted butter; 4 sprigs fresh thyme sprigs; 3 cloves garlic cloves, smashed; 0.5 pieces lemon; 2 tbs extra-virgin olive oil; 1 tbs unsalted butter; 1 pieces yellow onion, medium, diced; 2 cups carrots, peeled and cut into 1/2-inch rounds; 1 cups parsnips, peeled and cut into 1/2-inch pieces; 1 cups celeriac (celery root), peeled and cut into 1/2-inch cubes; 1 cups red potatoes, scrubbed and cut into 1-inch cubes; 2 cloves garlic, minced; 1 tbs tomato paste; 1 tbs dry white wine or extra chicken stock; 3 cups low-sodium chicken stock; 1 pieces bay leaf; 2 sprigs fresh thyme sprig; 2 tbs fresh flat-leaf parsley, chopped; 1 tsp salt; 0.5 tsp black pepper; 1 tsp red wine vinegar or apple cider vinegar; 1 tbs finishing butter (cold); 2 tbs microgreens or chopped parsley for garnish

Inspired by Bud's at Silver Run

Time1h 5m

Serves2

With winter root vegetable stew

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Ingredients

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Airline Chicken Breast

2 pieces bone-in, skin-on chicken breast (airline cut)

1 1/2 tsp kosher salt

1 tsp Black pepper, freshly ground

2 tbs olive oil

2 tbs Unsalted butter

4 sprigs fresh thyme sprigs

3 cloves garlic cloves, smashed

1/2 pieces Lemon

Winter Root Vegetable Stew

2 tbs extra-virgin olive oil

1 tbs Unsalted butter

1 pieces yellow onion, medium, diced

2 cups carrots, peeled and cut into 1/2-inch rounds

1 cups parsnips, peeled and cut into 1/2-inch pieces

1 cups celeriac (celery root), peeled and cut into 1/2-inch cubes

1 cups red potatoes, scrubbed and cut into 1-inch cubes

2 cloves Garlic, minced

1 tbs tomato paste

1 tbs dry white wine or extra chicken stock

3 cups low-sodium chicken stock

1 pieces bay leaf

2 sprigs fresh thyme sprig

2 tbs fresh flat-leaf parsley, chopped

1 tsp Celtic sea salt

1/2 tsp black pepper

1 tsp red wine vinegar or apple cider vinegar

Finishing & Serving

1 tbs finishing butter (cold)

2 tbs microgreens or chopped parsley for garnish

Method

Airline Chicken Breast

Bring to room temperature & dry

Remove the airline chicken breasts from the refrigerator 30 minutes before cooking so they come closer to room temperature. Pat both sides and under the skin dry with paper towels to ensure a good sear.

Season

Season both sides and the underside lightly and evenly with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper. Rub gently so seasoning adheres.

Sear skin-side down

Heat a large ovenproof skillet over medium-high heat until hot. Add 2 tbs olive oil and swirl. Place the breasts skin-side down and press gently with a spatula for even contact. Sear without moving 5–7 minutes until the skin is deep golden-brown and crisp.

Flip & baste

Flip the breasts, reduce heat to medium, add 2 tbs unsalted butter, 3 smashed garlic cloves and 4 thyme sprigs. As butter melts, tilt the pan slightly and spoon the butter, garlic and thyme over the chicken repeatedly for 1–2 minutes to flavor the meat.

Finish in the oven

Preheat oven to 375°F (190°C). Squeeze half a lemon over the chicken. Transfer the skillet to the oven and roast until the internal temperature at the thickest part reaches 155–160°F (68–71°C), about 12–16 minutes depending on size. Remove from oven and transfer breasts to a cutting board to rest; carryover heat will bring them to 165°F.

Rest & slice

Rest the chicken for 8–10 minutes. Reserve pan juices for finishing sauce. Slice airline breasts on the bias when ready to serve.

Winter Root Vegetable Stew

Prepare vegetables

While chicken is coming to room temperature, peel and cut carrots, parsnips, celeriac and potatoes as listed. Dice the onion and mince the garlic so everything is ready to go.

Sweat aromatics

In a heavy Dutch oven or wide pot, heat 2 tbs extra-virgin olive oil and 1 tbs unsalted butter over medium heat. Add the diced onion and a pinch of salt and sweat until translucent, about 5 minutes. Add 2 minced garlic cloves and cook 30–45 seconds until fragrant.

Brown the roots

Add the carrots, parsnips and celeriac to the pot. Increase heat to medium-high and cook, stirring occasionally, until edges begin to brown, 6–8 minutes. Add the potatoes and continue cooking 3–4 minutes.

Deglaze & build flavor

Stir in 1 tbs tomato paste and cook 1 minute. Add 1 tbs dry white wine (or extra stock) to deglaze, scraping up any fond from the bottom of the pot.

Simmer

Add 3 cups low-sodium chicken stock, 1 bay leaf and 2 thyme sprigs. Bring to a gentle simmer, reduce heat to medium-low, cover partially, and cook until all vegetables are tender when pierced with a fork, about 20–25 minutes.

Finish stew

Remove and discard the bay leaf and thyme sprigs. Stir in 2 tbs chopped parsley and 1 tsp vinegar. Taste and season with 1 tsp salt and 1/2 tsp black pepper (adjust to taste). If you prefer a slightly thicker stew, simmer uncovered a few minutes until desired consistency.

Finishing & Plating

Make a quick pan jus

While the stew is finishing and chicken is resting, return the skillet used for searing to medium heat. Add reserved pan juices and any accumulated drippings. If there is little liquid, add 1/4 cup chicken stock. Scrape browned bits, reduce slightly for 1–2 minutes, then whisk in 1 tbs cold finishing butter to create a glossy jus. Adjust seasoning with a pinch of salt and pepper.

Plate

Ladle a generous portion of the winter root vegetable stew onto warmed plates. Slice the rested airline chicken on the bias and place on top of the stew. Spoon the pan jus over the chicken. Garnish with microgreens or chopped parsley.

Serve

Serve immediately so the chicken remains crisp and the stew warm.