Serves 1
Directions
- 1Thin slice 5 to 6 large shallots.
- 2Add about 2 tablespoons of butter and sliced shallots into a pot over low to medium heat.
- 3Stir and let the butter melt, then sweat the shallots until they are fully cooked and translucent (about 15 minutes).
- 4Add the tomatoes from one large can (saving the liquid) and mash them with a spoon.
- 5Bring to a simmer and add about 2 cups of chicken stock.
- 6Increase heat slightly, bring to a simmer, and reduce the total volume by half.
- 7Transfer the mixture into a blender.
- 8Add a pinch of kosher salt and 2 to 3 tablespoons of cider vinegar to the blender.
- 9Blend the sauce, removing the blender cap and covering with a paper towel or clean kitchen towel if blending hot liquids.
- 10Taste the sauce and add more cider vinegar if desired.
- 11Set the sauce aside.
- 12Season both sides of the airline chicken breast with kosher salt and black pepper.
- 13Place a couple tablespoons of olive oil in a pan over medium to high heat.
- 14Place the chicken breast skin side down in the pan and cook for about 4 to 5 minutes without touching it until the skin is crispy.
- 15Flip the chicken over and turn off the heat.
- 16Apply honey to the chicken, using a brush if needed.
- 17Finish cooking the chicken in a 400° oven for about 4 to 5 minutes, or until the internal temperature reaches about 155° Fahrenheit.
- 18Let the chicken rest for at least 5 minutes.
- 19Serve the chicken in a puddle of the prepared sauce.
Ingredients
- 5 to 6 large shallots, thin sliced
- 2 tbsp butter
- 1 large can of tomatoes, just the tomatoes
- 2 cups chicken stock
- 1 pinch kosher salt
- 2 to 3 tbsp cider vinegar
- 1 boneless chicken breast with the skin left on and wing attached
- kosher salt
- black pepper
- 2 tbsp olive oil
- honey
Equipment
potspoonblenderpaper towelclean kitchen towelpanbrushoven
Tips
- When blending hot liquids, remove the cap and cover with a paper towel or clean kitchen towel to prevent it from shooting up.
- Reduce the sauce volume by half for an awesome texture.
- Taste the sauce and adjust cider vinegar as needed.
- Do not touch the chicken skin side down in the pan for 4-5 minutes to get it crispy.
- Let chicken rest for at least 5 minutes before serving.
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