Ruth's Chris Inspired Airline Chicken
&
Maple & Sage Bourbon Fizz
A note from us
This one has a story behind it. Kate had the real version of this chicken a couple of year's ago at a friend's celebration of life and never forgot it. She spent a some time trying to recreate it, but most recipes she found were too sharp, too salty, and nothing quite right. So she played around until she landed on this. It is our home version of a Ruth's Chris classic and we think it holds up.
The purée comes together while you prep everything else, so the timing works beautifully for two people in the kitchen. Start it first, let it simmer, and divide the rest between you. It is one of those menus that feels impressive but never stressful.
Kevin chose the Maple Sage Bourbon Fizz to go alongside and we love it here. The maple and sage echo the savory richness of the filling without competing. It is a genuinely beautiful drink and the fizz dome is a little moment of theater before dinner.
Kevin & Kate
The Cocktail
Maple & Sage Bourbon Fizz
The Menu
Ruth's Chris Inspired Airline Chicken
Cook Along with Us
Your Weekly Essentials
Everything you’ll need to make this meal — plus a few pantry staples you probably already have.
This menu has a natural division of labor built right in. One of you can own the purée and haricots verts while the other handles the chicken. You'll be in the kitchen together but each with your own thing to focus on — which is one of our favorite ways to cook.
This week we're cooking to Ella Thompson Radio — soulful, warm, and exactly right for an evening like this one.
notes from the kitchen
Just a few kitchen tips to make the most of this week's ingredients and flavors.
WHAT IS AIRLINE CHICKEN
Airline chicken is a bone-in, skin-on chicken breast with the first joint of the wing still attached. You will likely will not find it at a standard grocery store, but a local butcher shop should have it or be able to cut it for you. It is worth seeking out. The wing bone helps the breast cook evenly, the skin crisps beautifully, and there are no small bones to navigate on the plate. If your butcher does not carry it, ask. Most can prepare it with a day's notice. A standard bone-in skin-on chicken breast will work if needed, though the cook time may vary slightly.
THE PURÉE — TWO Options
We originally developed this recipe using celery root in place of the parsnips. When we went to film, our grocery store was out, so we used parsnip instead. Both versions are genuinely delicious and the method is identical. If you use celery root, make sure it is very fork tender before draining and blending. It can take a few minutes longer than parsnip. The flavor is slightly more savory and earthy with celeriac, a little sweeter and more delicate with parsnip.
TRUST THE FILLING
If some of the filling spills out of the chicken while it sears in the pan, do not panic. It will melt into the pan drippings and bake into a beautiful golden glaze on the outside of the chicken. Trust the process and leave it alone.
USE A DIGITAL THERMOMETER
The single best thing you can do for this chicken is pull it at exactly 162°F. At that temperature the meat will be juicy, fully cooked, and perfect. Once you are getting close, check every minute — this cut can move from ideal to overdone faster than you expect. → Shop our favorite digital thermometer
ASPARAGUS SWAP
Haricots verts are slender French green beans with a delicate texture that works beautifully here. If you cannot find them, thin asparagus spears are a lovely substitute. Trim the woody ends, blanch the same way, and finish in the pan with the butter, shallots, and almonds exactly as written.
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We hope you enjoy this week's menu. And as always,
Keep the Plates Full and the Spark Alive
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