Airline Chicken Recipe
11 oz herb roasted breast and wing, truffle and spinach risotto, asparagus, balsamic
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Ingredients
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Chicken
Risotto
Asparagus
Balsamic Glaze
Method
Chicken
- 1
Prepare the Chicken
Preheat your oven to 400°F (200°C). In a bowl, mix the dried thyme, dried rosemary, garlic powder, olive oil, salt, and black pepper. Rub this mixture all over the chicken breast and wing.
- 2
Roast the Chicken
Place the seasoned chicken on a baking sheet and roast in the preheated oven for 25-30 minutes or until the internal temperature reaches 165°F (75°C). Remove from the oven and let it rest.
Risotto
- 3
- 4
Cook the Risotto
Add the Arborio rice to the saucepan and stir for 2 minutes until the rice is slightly toasted. Gradually add the chicken broth, one ladle at a time, stirring continuously until the liquid is absorbed before adding more. This should take about 20 minutes.
- 5
Finish the Risotto
Once the rice is creamy and al dente, stir in the fresh spinach, grated Parmesan cheese, and truffle oil. Cook for an additional 2-3 minutes until the spinach wilts. Season with salt and pepper to taste.
Asparagus
- 6
- 7
Roast the Asparagus
Place the asparagus on a baking sheet and roast in the oven (at the same time as the chicken) for about 15-20 minutes, until tender and slightly crispy.
Balsamic Glaze
- 8
Prepare the Balsamic Glaze
In a small saucepan, combine the balsamic vinegar and honey. Bring to a boil over medium heat, then reduce to a simmer. Cook for 10-15 minutes until the mixture thickens and coats the back of a spoon.