Best Pan Seared Airline Chicken Breasts With Israeli Couscous Pomegranate And Haricot Verts Recipes

PAN SEARED AIRLINE BREAST

Steps:

• Preheat oven to 350 degrees F.
• Rinse and pat dry the chicken. Preheat a heavy-bottomed skillet over medium heat. Combine paprika, granulated garlic, salt and pepper, in a small bowl. Rub seasoning mix all over the chicken. When skillet is hot, add oil and sear chicken, skin side first, turn over and sear other side. Remove to a sheet tray and put into the preheated oven to cook through, about 15 minutes.
• To the pan you used to sear the chicken, add in the onions and leeks. Saute for 4 to 5 minutes or until lightly caramelized. Add garlic and olives and olive juice. Saute for 2 minutes more, then deglaze the pan with white wine. Reduce wine by half. Finish sauce by stirring in thyme and butter. Adjust seasoning, if necessary, and keep warm.
• When chicken is done, remove from oven, place on serving platter, and pour any juices into vegetable mixture. Pour over chicken and serve immediately.

GARLIC CHICKEN WITH ISRAELI COUSCOUS

Steps:

• For the chicken: Preheat the oven to 375 degrees F.
• Place the garlic bulbs in the oven and roast until soft, about 30 minutes. Remove and let cool. When the bulbs are cool enough to handle, slice off the tops and squeeze the cloves into the bowl of a food processor.
• Add the lemon zest and juice, cumin, and crushed red pepper to the garlic. Season the mixture with salt and puree until smooth. While the machine is running, drizzle in 1/4 cup olive oil. Taste and reseason if needed.
• Place the chicken in a large dish or on a baking sheet and massage the garlic mixture onto the skin of each piece-really lube it up! Let the chicken sit at room temp for up to 2 hours or, if longer than 2 hours, in the fridge. HINT, HINT: This can be done WAY ahead of time!
• For the couscous:
• Bring a medium pot of salted water to a boil-taste the water to make sure it is salty like the ocean! Add the couscous and cook until it's two-thirds of the way done, 5 to 6 minutes. Strain and reserve.
• Coat a large saute pan with olive oil, toss in the onion and celery, and bring to medium-high heat. Season with salt and crushed red pepper and cook until soft, 7 to 8 minutes.
• Stir in the tomato paste, white wine, and saffron and cook for 3 to 4 more minutes.
• Toss in the zucchini, reserved couscous, pine nuts, thyme bundle, and bay leaf and stir to combine. Add 1 1/2 cups chicken stock and stir. The couscous should be a little soupy. If it isn't, add the remaining 1/2 cup chicken stock. Taste and reseason if needed. Remove and discard the bay leaf and the thyme bundle. Transfer the mixture to a large baking dish-one big enough to hold the chicken as well-and reserve.
• To assemble:
• Preheat the oven to 375 degrees F.
• Coat a large saute pan with olive oil and bring it to medium-high heat. Working in batches, brown the chicken on all sides. Be patient, this may take up to 6 to 8 minutes. BE SURE not to crowd the pan. If you do, the chicken will steam and get soggy rather than brown and crispy . . . not yummy.
• Nestle the browned chicken skin side up in the prepared couscous. Cover with foil and place in the oven. Roast the chicken for 20 minutes, remove the foil, and roast for another 15 minutes.
• When the chicken is cooked through, remove from the oven and top with the chopped scallions and cilantro to serve.

16 MIN-ESTRONE

Steps:

• Add water and salt to a pot for pasta and bring to a boil. Add the stock to a pot and heat over medium-high heat until hot.
• Put a large pot over medium heat and add the olive oil. Add the chicken, sprinkle with salt and pepper and cook, stirring, until the chicken begins to brown, 2 to 3 minutes.
• Meanwhile, add the pasta to the boiling water and cook according to the package instructions.
• Add the celery, bell pepper, onion, carrot and zucchini to the pot with the chicken. Add the red pepper flakes and season with salt and pepper. Cook until the vegetables begin to soften, 2 to 3 minutes. Add the tomatoes, beans, basil, oregano and hot stock. Bring to a boil and simmer for 5 minutes. Taste and adjust the seasoning with salt and pepper.
• Drain the pasta and add it to the soup. Stir in the chopped parsley. Serve with a dollop of pesto and a sprinkling of Parmesan.

AIRLINE CHICKEN BREAST

Steps:

• Slice off 1/2 of each chicken wing by cutting through the joint where the wing meets the drumette. Slice through the skin between the thighs and breasts. Make a shallow cut along the breast bone and 2 deep cuts on either side, separating the breasts.
• Slice each breast off the carcass using the tip of the knife, keeping the blade pressed against the bone. Cut through the cartilage to remove breast with the wing attached.
• Remove the tenders and trim as needed. Season with a drizzle of olive oil, salt, pepper, herbes de Provence, and cayenne pepper.
• Push your finger gently under the skin of each breast, right next to the wing bone, to separate it from the meat. Slide 1 tender under the skin, center it, and smooth over the skin. Sprinkle salt over breasts.
• Heat 1 tablespoon olive oil in a skillet over medium-high heat. Add chicken breasts, skin-side down. Cook until bottom is browned, 6 to 7 minutes. Flip, reduce heat to medium, and cook until no longer pink on the inside, 7 to 10 minutes more. Add 1 tablespoon butter, rosemary, and thyme. Baste chicken with the butter. Remove chicken from the skillet.
• Pour stock into the pan; increase heat to high. Boil until reduced to desired thickness, about 2 minutes. Turn off heat and whisk in remaining butter. Slice each chicken breast into thirds and spoon the pan sauce on top.

PAN SEARED AIRLINE CHICKEN BREASTS RECIPE

Steps:

• Preheat oven to 350 degrees F. Rinse and pat dry the chicken. Preheat a heavy-bottomed skillet over medium heat. Combine paprika, granulated garlic, salt and pepper, in a small bowl. Rub seasoning mix all over the chicken. When skillet is hot, add oil and sear chicken, skin side first, turn over and sear other side. Remove to a sheet tray and put into the preheated oven to cook through, about 15 minutes. To the pan you used to sear the chicken, add in the onions and leeks. Saute for 4 to 5 minutes or until lightly caramelized. Add garlic and olives and olive juice. Saute for 2 minutes more, then deglaze the pan with white wine. Reduce wine by half. Finish sauce by stirring in thyme and butter. Adjust seasoning, if necessary, and keep warm. When chicken is done, remove from oven, place on serving platter, and pour any juices into vegetable mixture. Pour over chicken and serve immediately.

GARLIC CHICKEN IN CASSEROLE WITH ISRAELI COUSCOUS

Steps:

• Preheat the oven to 375 degrees F. Put the garlic bulbs in a small tin and roast them until they are soft when squeezed, about 30 minutes. Remove them from the oven and let cool.
• When the garlic bulbs are cool, slice the tops off and squeeze out the roasted garlic. Add the garlic to a food processor or a bowl, along with the lemon zest, lemon juice, thyme, cumin, crushed red pepper and salt, to taste. Add a little olive oil and puree or mash into a loose paste. Massage the mixture all over the chicken pieces and let sit for at least 1 hour.
• Bring a pot of well salted water to a boil, over medium heat. Add the couscous and cook it until it's about 2/3 of the way cooked, about 5 to 6 minutes. Drain and reserve.
• Coat a large saute pan with olive oil over medium-high heat. Add the chicken to the pan and brown it on all sides. Remove it to a plate, drain the fat and add the onions and celery. Season with salt, to taste, and the crushed red pepper. Deglaze with white wine, scraping up all the crud on the bottom of the pan and cook the onions and celery for 7 to 8 minutes. Stir in the tomato paste and cook for another 2 minutes. Add in the saffron, zucchini, cooked couscous, and chicken stock. Stir to combine, then taste and adjust seasoning, if needed. Transfer the mix to an ovenproof dish. Nestle the chicken, skin side up, in the couscous and cover with foil. Add some more chicken stock to keep everything nice and moist. Sprinkle with pine nuts and cover with foil. Place the baking dish on a sheet pan.
• Roast the chicken for 20 minutes, covered, then remove the foil and roast for another 10 to 15 minutes.
• Remove the chicken from the oven and top with scallions before serving.