Pan Roasted Airline Breast Recipe

Prepare and season

Pat the chicken breasts dry with paper towels. Season both sides generously with kosher salt, freshly ground black pepper and garlic powder. Let rest at room temperature for 20 minutes while you prepare other components.

Sear and roast

Preheat oven to 375°F (190°C). Heat a large ovenproof skillet over medium-high heat and add 2 tbs neutral oil. When oil is shimmering, place chicken breasts skin-side down and press slightly so skin makes full contact. Sear without moving for 4–5 minutes until skin is deep golden brown and crisp. Flip breasts, add 2 tbs unsalted butter and the fresh thyme sprigs to the pan. Spoon melted butter over the breasts for 30 seconds, then transfer the skillet to the preheated oven. Roast for 10–14 minutes, or until internal temperature at the thickest part reaches 155–160°F (68–71°C). Remove from oven and transfer to a cutting board to rest for 8–10 minutes (temperature will rise a few degrees while resting). Reserve pan drippings for the pan jus.

While the chicken roasts, preheat a grill pan or outdoor grill to medium-high. Toss halved sausage links and halved hot cherry peppers with 1 tbs olive oil, 1 tsp salt and 1/2 tsp black pepper. Place sausages cut-side down and peppers on the grill. Grill sausages 3–4 minutes per side until browned and heated through (internal temp 160°F for pork). Grill peppers 2–3 minutes per side until charred and slightly softened. Remove from heat and keep warm. If using a grill pan and there are large drippings, reserve ~1 tbs for the pan jus if desired.

Place potatoes in a large pot and cover with cold water by 1 inch. Add 1 tsp kosher salt. Bring to a boil, then simmer until potatoes are fork-tender, about 15–18 minutes depending on size. Drain well and return to the warm pot for 1 minute to dry.

Preheat oven to 425°F (220°C) or increase oven temperature if still warm from chicken. On a rimmed baking sheet, arrange boiled potatoes spaced apart. Using the bottom of a glass or a potato masher, gently smash each potato to about 1/2-inch thickness, keeping each potato intact. Brush or drizzle smashed potatoes with 2 tbs olive oil and dot with 3 tbs melted butter (or place small pats). Sprinkle with 1.5 tsp kosher salt and 1 tsp black pepper. Add minced garlic over the potatoes.

Roast in the oven for 18–22 minutes until edges are crisp and golden. Remove from oven and sprinkle with chopped chives. Keep warm until plating.

After removing the chicken from the skillet, place the skillet with pan drippings over medium heat. If there is excessive fat (more than 2 tbs), spoon off and discard some, leaving about 1 tbs with browned bits. Add the minced shallot and smashed garlic clove to the hot pan and sauté for 30–45 seconds until fragrant and translucent but not browned.

Deglaze the pan with 1 cup Pinot Grigio, scraping up browned bits with a wooden spoon. Allow wine to reduce by about half, 3–5 minutes. Add 1 cup low-sodium chicken stock and the thyme sprig. Bring to a simmer and reduce until the liquid coats the back of a spoon, about 8–10 minutes (should yield roughly 3/4 cup).

Remove the pan from heat. Discard the thyme sprig and smashed garlic. Whisk in the cold butter pieces one at a time to emulsify the sauce, creating a glossy jus. Taste and season with 1/2 tsp salt and 1/4 tsp black pepper, adjusting to preference. If desired, add a splash of lemon juice (from 1/2 lemon) to brighten the sauce.

Slice the rested airline breasts crosswise into 1/2-inch thick slices, keeping the skin attached to each slice when possible. Arrange a portion of smashed potatoes on each plate, place two slices of grilled sausage (or one halved sausage link) beside them, and fan the sliced chicken breast over or beside the potatoes.

Spoon 2–3 tbs of the warm Pinot Grigio pan jus over the chicken and around the plate. Arrange the grilled hot cherry peppers alongside or atop the sausage. Garnish with chopped parsley and a light squeeze of lemon if using. Serve immediately.