American cuisine
Easy

Airline Chicken Breast With Fingerling Potato and Artichoke Fricassee

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.

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
Step 1
1
Break down the chicken and reserve unused parts for stock or other recipes.
Step 2
Step 2
2
Season the breasts with salt and pepper.
Step 3
Step 3
3
Preheat an oven to 400°F/204°C.
Step 4
Step 4
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
Step 5
5
Transfer to the oven and cook until internal temperature reaches 165°F/74°C, about 12-15min depending on the size.
Step 6
Step 6
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
Step 7
7
Add fingerling potatoes, salt, and pepper, saute until golden brown.
Step 8
Step 8
8
Add artichokes and deglaze with white wine. Reduce wine by half before adding chicken stock.
Step 9
Step 9
9
Add chopped herbs. Simmer until potatoes are close to being fork-tender.
Step 10
Step 10
10
Add heavy cream. Simmer until cream begins to thicken the cooking liquid, add salt, black pepper, and herbs.
Step 11
Step 11
11
Stir in butter until fully melted.
Step 12
Step 12
12
Serve chicken breast on top of the vegetable fricassee. Enjoy!
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