Airline Chicken Recipe

Prep and season

Remove chicken from refrigerator 20–30 minutes before cooking so it comes closer to room temperature. Pat skin dry with paper towels. Season both sides and under the skin lightly with kosher salt (about 1 tsp per breast total) and freshly ground black pepper.

Sear

Preheat oven to 425°F (220°C). Heat a large ovenproof skillet over medium-high heat until hot. Add 2 tbs olive oil and 2 tbs unsalted butter. When butter foams and oil is shimmering, place chicken skin-side down and sear without moving 5–6 minutes, until skin is deep golden-brown and crisp. Reduce heat briefly if butter browns too quickly. Flip chicken and sear bone-side 2 minutes.

Roast

Transfer skillet to preheated oven and roast until an instant-read thermometer inserted into the thickest part of the breast (not touching bone) reads 155–160°F (about 12–18 minutes depending on size). Remove from oven and transfer chicken to a cutting board to rest for 8–10 minutes (carryover will bring internal temp to 165°F). Reserve pan drippings in the skillet for sauce.

While chicken roasts, toss tomatoes with 1 tbs olive oil, 1 tsp kosher salt, 1/2 tsp black pepper and the optional herbs. Spread on a rimmed baking sheet in a single layer. Roast in the same 425°F oven for 12–15 minutes until skins soften and some begin to wrinkle and blister. Remove from oven and set aside.

While chicken rests, heat a sauté pan over medium-high heat. Add 1 tbs olive oil and 1 tbs butter. When the fat is hot, add the minced shallot and cook 1–2 minutes until translucent. Add sliced mushrooms and spread into an even layer; don’t crowd—cook undisturbed 2–3 minutes to develop color, then stir and cook another 3–4 minutes until mushrooms are browned and any released liquid has evaporated. Add 1 minced garlic clove, 1 tsp thyme, 3/4 tsp kosher salt and 1/4 tsp black pepper; cook 30–45 seconds more. Remove from heat and keep warm.

Using the same skillet with reserved pan drippings from the roasted chicken (if there’s excessive fat, spoon off all but about 1 tbsp), place skillet over medium heat. Add 2 tbs butter and melt. Add the minced small shallot and cook 1–2 minutes until softened. Add 1 minced garlic clove and cook 30 seconds until fragrant.

Deglaze the pan with 1/2 cup dry white wine, scraping up browned bits with a wooden spoon. Reduce wine by about half (2–3 minutes). Add 1/2 cup chicken stock and bring to a simmer; reduce by one-third (about 3–4 minutes).

Lower heat to medium-low and stir in 3 tbs heavy cream and 2 tbs fresh lemon juice. Add sliced sage leaves and simmer gently 1–2 minutes to infuse. Season with 1/2 tsp salt and 1/4 tsp black pepper, taste and adjust seasoning. If the sauce is too thin, simmer another minute; if too thick, add up to 1–2 tbs stock.

Strain is optional: for a smooth sauce, strain through a fine-mesh sieve into a clean pan and press on solids to release flavor, then return to low heat; for a rustic sauce, keep shallot and sage in the sauce.

Rewarm mushrooms briefly in the sauce pan with a teaspoon of butter or a splash of sauce if needed. Slice rested airline breasts on the bias (keep bone attached for presentation) into 1/2-inch thick slices.

Spoon a pool of lemon sage cream sauce onto each plate. Arrange sliced airline chicken over the sauce, leaning the slices against the bone for height. Spoon roasted tomatoes and wild mushrooms alongside or over the chicken. Finish with chopped parsley and a light dusting of lemon zest.

Serve immediately. Garnish with additional cracked black pepper and extra lemon wedges if desired.