Statler Chicken (aka Airplane Chicken Breast)

It was first served at the Statler hotel but everyone calls it Airplane Chicken Breast because  when airlines served cooked hot meals, this was one of the mainstays.  It presents chicken breast that has a crispy skin and is still very moist inside.  It is served with the first joint of the wing still attached. I made a recipe named Italian potato  pie but served it with rice instead.  Before cooking it is patted dry and allowed to  sit 30 minutes inorder to come to room temp. before cooking.

Statler Chicken (Airline Chicken Breast) 

This airline chicken was born out of necessity. Since food for air travel needs to be prepared far in advance, airlines back in the day created a special cut of chicken breast that wouldn't dry out as much as normal.

By John Mitzewich Prep Time: 30 mins Cook Time: 20 mins Total Time: 50 mins  Servings: 2 

Ingredients

1 whole chicken

1 drizzle of olive oil

S & P to taste

2 pinches herbs de Provence or to taste

1/4 tsp. cayenne pepper or to taste

1 T. olive oil

3 T. butter, divided

2 sprigs fresh thyme

1 sprig fresh rosemary

1/2 C. chicken stock or to taste

Directions

1. Slice off 1/2 of each chicken wing by cutting through the joint where wing meets drumette. Slice through skin between thighs and breasts. Make a shallow cut along breast bone and 2 deep cuts on either side, separating breasts.
   
2. Slice each breast off the carcass using the tip of the knife, keeping the blade pressed against bone. Cut through cartilage to remove breast with wing attached. Reserve remaining chicken and carcass for another use.
   
3. Remove tenders from breasts and trim as needed. Season tenders with a drizzle of olive oil, kosher salt, black pepper, herbes de Provence, and cayenne pepper.
   
4. Push your finger gently under skin of each breast, right next to wing bone, to separate it from meat. Slide 1 tender under skin, center it, and smooth over skin. Sprinkle kosher salt over breasts.
5. Note: Before cooking, dry the chicken and let sit out for 30 minutes to let it come to room temperature.
6. Heat 1 tablespoon olive oil in a skillet over medium-high heat. Add chicken breasts, skin-side down. Cook until the bottom is browned, 6 to 7 minutes. Flip, reduce heat to medium, and cook until no longer pink on the inside and the juices run clear, 7 to 10 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). 
   
7. Add 1 tablespoon butter, thyme, and rosemary to the skillet. Baste chicken with butter-herb mixture. Remove chicken from the skillet.
   
8. Pour stock into the skillet; increase heat to high. Boil until reduced to desired thickness, about 2 minutes. Turn off heat and whisk remaining 2 tablespoons butter into sauce.
   
9. Slice each chicken breast into thirds and spoon sauce on top.
   

Chef's Notes

Feel free to use whatever spices and seasoning you wish since that will not affect the technique.

To prep the chicken ahead of time, cover it in plastic wrap and refrigerate after seasoning.

You're usually told to cook chicken to 165 degrees F (74 degrees C), but I often stop at 150 degrees F (66 degrees C) for more tender results.

How to Cook and Serve It  Martha Stewart method:To cook airline chicken breast, try grilling it skin side down and basting with barbecue sauce, or searing it in a cast-iron skillet. Before cooking the chicken, pat it very dry with paper towels to absorb excess moisture, which will help the skin to get extra-crispy. Let the chicken sit out at room temperature for 30 minutes before cooking it, which will help to keep the meat juicy and tender. Preheat the oven to 375°F. From here, sear the chicken skin-side up in a hot cast-iron pan on the stovetop with olive oil for three minutes, then flip it and cook for another three minutes. Transfer the pan to the preheated oven and cook for an additional 15 minutes, or until a meat thermometer inserted into the thickest part of the chicken reads 165°F.