Pan-Seared Airline Chicken with Mushroom Sauce
For this recipe, we prefer airline chicken—a boneless chicken breast with the drumette (the meaty part of the wing) attached. Both the bone and the skin make the chicken exceptionally tender and juicy. You can use conventional chicken breasts if you like, but in any case, leaving the skin on is essential to achieving the best flavor. We use cremini or button mushrooms, but feel free to substitute your favorite foraged fall mushrooms.
Ingredients
For the mushroom sauce
- 1 tablespoon olive oil
- 1 shallot, sliced
- 2 garlic cloves, minced
- 2 cups cremini or button mushrooms, sliced
- 2 cups chicken broth
- 4 sprigs fresh thyme
- ½ sprig fresh rosemary
For the chicken
- 10 marble potatoes, cut in half
- 2 carrots, cut into inch-size quarters
- 2 tablespoons olive oil plus more for coating vegetables and drizzling
- Salt and pepper
- 1 cup peas
- 4 garlic cloves, crushed
- 4 airline chicken breasts (or 4 medium regular chicken breasts, skin on)
Instructions
To make the mushroom sauce:
- In a large saucepan, heat 1 tablespoon of olive oil. Add shallot and garlic, and sauté until fragrant. Add mushrooms, sauté for 2 minutes, then add chicken broth and fresh herbs and bring to boil. Reduce heat and let simmer for 20 minutes.
To make the chicken:
- Preheat oven to 425°. Coat potatoes and carrots in olive oil and salt and pepper on baking sheet, and roast for 30 minutes. Blanch peas for 30 seconds in boiling water, then chill in ice bath.
- Remove sauce from heat, and remove thyme and rosemary sprigs. Blend in a blender until smooth. Return the sauce to a pan and keep on low heat, covered.
- In another pan, heat 2 tablespoons of olive oil over high heat. Add the crushed garlic cloves and the chicken, skin-side down. Sear for 2 minutes, then flip and sear for another 2 minutes.
- Once potatoes and carrots are soft, lower oven temp to 350° and add chicken, skin-side down, on a separate baking sheet. Cook for 15 minutes (chicken should reach an internal temperature of 165°).
To plate the dish:
- Place a portion of sauce on each plate, then place 1 chicken breast on top of the sauce. Add potatoes, carrots, and peas, and drizzle with olive oil. Garnish with fresh herbs.
Notes
PHILIPPE JEANJEAN’S SUGGESTED WINE PAIRING
This is a dish rich in umami and complex flavors. I propose an unoaked or lightly oaked Chardonnay from California or a Chablis from France. The complex yet silky texture of these wines will nicely match the aromatic shallots, herbs, and mushroom sauce.
Once Upon a Table | 36 Main St. (The Mews), Stockbridge | 413-298-3870 |
onceuponatablestockbridge.com PHOTOGRAPH BY MARK LOADER
onceuponatablestockbridge.com PHOTOGRAPH BY MARK LOADER
