Pan Roasted Airline Chicken Breast
Presented by The Hamilton Kitchen & Bar
- airline chicken breasts*
Pickled black radishes:
- 1/2 lb. black radish, sliced very thin
- 1 cup sherry vinegar
- 1/2 cup water
- 1/2 cup sugar
- 1/2 tsp. whole allspice
- 2 pieces whole star anise
- 1/2 tsp. whole yellow mustard seeds
*This is a boneless breast with the drumette joint bone of the wing attached. Most butchers should have these available.
Heat a large skillet with canola. (Make sure the pieces of chicken can fit in the pan without being crowded. Otherwise, you will not get a crispy skin). Add chicken, skin side down, without moving for about 2 minutes. Place in oven for approximately 20 minutes. Remove chicken from oven, check for doneness. A thermometer should read 165°F when placed in the thickest part of the breast. Place pan back on the stove with the heat turned off. Turn the chicken over to the flesh side and the residual heat will continue cooking the chicken for about 1 minute. Remove from pan to rest so the meat reabsorbs any juices. Serves garnished with several slices of pickled black radish (or more to your taste).
For the pickled black radishes: Place black radishes in a non-reactive container. In a saucepan, toast the spices until fragrant, add the liquids and sugar and bring to a boil. Place a layer of cheesecloth over the container that the radishes are in to catch the spices. Pour the boiling liquid over the radishes and let cool to room temperature. Refrigerate when cooled. This can be done ahead of time and held in the refrigerator for up to a month. (This recipe makes more than needed for the dish, but the radishes can be used in many other dishes.)
NOTE: The restaurant serves this entrée on a bed of faro with roasted cauliflower puree and thyme jus.
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As seen in the Summer/Fall 2015 Issue
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