Serves 1
Directions
- 1Thin slice 5 to 6 large shallots.
- 2Over low to medium heat, add about 2 tablespoons of butter right into a pot.
- 3Add the sliced shallots to the pot.
- 4Stir and let the butter melt, then sweat the shallots until they are fully cooked and translucent, which takes about 15 minutes.
- 5Add the tomatoes from one large can of tomatoes (just the tomatoes, save the liquid for something else) into the pot with the shallots.
- 6Mash the tomatoes up a little bit with your spoon.
- 7Bring the mixture to a simmer and add about 2 cups of chicken stock.
- 8Increase the heat slightly, bring to a simmer, and reduce the total volume by half.
- 9Pour all the contents from the pot into a blender.
- 10Add a pinch of kosher salt to the blender.
- 11Season with cider vinegar, starting with maybe 2 to 3 tablespoons.
- 12Remove the cap from the blender and cover with a paper towel or clean kitchen towel before blending to prevent hot liquids from shooting out.
- 13Blend the sauce until smooth and thick.
- 14Taste the sauce and adjust seasoning by adding more cider vinegar if needed.
- 15Set the sauce aside and deal with the chicken.
- 16Season both sides of the airline chicken breast with kosher salt and black pepper.
- 17In a pan over medium to high heat, place a couple of tablespoons of olive oil.
- 18Place the chicken breast skin side down in the hot pan and do not touch it for 4 to 5 minutes.
- 19After about 4 to 5 minutes, when the chicken skin is crisp, flip it over.
- 20Turn the heat off and drizzle some honey over the chicken, using a brush if needed to get it around the surface.
- 21Finish the chicken in a 400 degree Fahrenheit oven for about 4 to 5 minutes or until the internal temperature reaches about 155 degrees Fahrenheit.
- 22Let the chicken rest for at least 5 minutes.
- 23Serve the chicken in a small puddle of the prepared sauce.
Ingredients
- 5 to 6 Large shallots
- 2 tablespoons Butter
- 1.5 to 2 cups Canned tomatoes (no liquid) or tomato concasse
- 2 cups Chicken stock
- pinch Kosher salt
- 2 to 3 tablespoons Cider vinegar
- 1 Airline chicken breast
- Black pepper
- 2 tablespoons Olive oil
- Honey
Equipment
Cutting boardKnifePotWooden spoonBlenderPaper towel or clean kitchen towelPlatePanTongsBrushOvenGlass bowl
Tips
- When blending hot liquids, remove the cap and cover with a paper towel or clean kitchen towel to prevent it from shooting up.
- When tasting with spoons, use two spoons and do not touch the spoon that goes into your mouth to the spoon that goes back into the food to avoid cross-contamination.
- Use regular generic honey for cooking and save nicer honeys for tea, salad dressings, or eating directly.
- Rest the chicken for at least 5 minutes after cooking.
- Serve the chicken in a puddle of sauce to ensure each bite is enjoyed with the sauce.
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