Airline Chicken Breast With Fingerling Potato and Artichoke Fricassee

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Roasted airline chicken is also known as the frenched breast! It is superbly juicy and elegant. Note: check the easy butchery technique of a boneless chicken breast with the drumette attached. This recipe is pure luxury for that special dinner party with the creamy garlicky wine sauce. The golden crispy succulent chicken will present very well. With plenty of other culinary tips in my video please give this dish a try.

Learn more about Chicken Nutrition and Why Chicken is a Winner.

Recipe

PRE TIME: 15 min

COOKING TIME: 25 min

TOTAL TIME: 40 min

1 SERVING

Ingredients:

For the Chicken
1 fillet Chicken breast
1 tsp. Salt
1 tsp. Black pepper
1 tbsp. Olive oil
For the Fricassee
2 tbsp. Olive oil
2 oz. Applewood smoked bacon, diced
1/2 large Yellow onion, diced
4 cloves Garlic, sliced
1 tsp. Salt
10 oz. Fingerling potatoes, sliced
1/2 tsp. Salt
1/2 tsp. Pepper
6 oz. Marinated artichoke hearts, quartered
4 oz. White wine
4 oz. Chicken stock
2 oz. Heavy cream
1/2 tsp. Salt
1/2 tsp. Pepper
3 oz. Butter
Herbs
1 oz. Rosemary
1 oz. Italian parsley

Directions:

Step 1

Break down the chicken and reserve unused parts for stock or other recipes.

Step 2

Season the breasts with salt and pepper.

Step 3

Preheat an oven to 400°F/204°C.

Step 4

Heat the oil in a cast-iron pan, and place breast skin side down and cook until the skin is crispy and golden brown.

Step 5

Transfer to the oven and cook until internal temperature reaches 165°F/74°C, about 12-15min depending on the size.

Step 6

In a medium to a large saucepan, heat the oil and add bacon and render until it begins to get crispy. Add garlic and onion and caramelize, and season with salt.

Step 7