Recipe courtesy of Anne Burrell
Pan-Seared Airline Chicken Breasts with Israeli Couscous, Pomegranate and Haricot Verts
Total:
50 min
Active:
50 min
Yield:
2 servings
Level:
Intermediate
Total:
50 min
Active:
50 min
Yield:
2 servings
Level:
Intermediate

Ingredients

  • 3 tablespoons extra-virgin olive oil
  • 2 skin-on, bone-in chicken breasts, cut airline-style (See Cook's Note)
  • Kosher salt 
  • 4 cups chicken stock 
  • 2 cups Israeli couscous 
  • 1/2 pound haricots verts, ends trimmed 
  • Pinch dried red pepper flakes 
  • 2 tablespoons pomegranate seeds
  • 2 tablespoons pomegranate molasses 
  • 2 tablespoon chopped fresh chives 

Directions

Preheat the oven to 350 degrees F. Heat a medium oven-safe skillet over medium-high heat and add the extra-virgin olive oil. While the oil heats up, season the chicken breast with salt on both sides. Add the chicken to the preheated oil, skin-side down. Sear on the first side until the skin is crispy, about 5 minutes. Flip to the other side, place the skillet in the oven, and cook until the chicken is cooked through, 5 to 7 minutes more.

While the chicken finishes cooking, bring about 2 1/2 cups of the chicken stock to a boil in a small saucepan and season with salt to taste (if needed). Add the couscous, return the stock to a boil, then reduce the heat to low and cover the pan. Cook until all the liquid is absorbed, 8 to 10 minutes.

Set a large bowl of ice water on the counter. Bring a medium saucepan of water to a boil and add enough salt so it tastes like the ocean, then add the haricots verts. Blanch the beans until they are bright in color and al dente, 2 to 3 minutes. Drain the beans and immediately add them to the ice bath to stop the cooking process. Drain, then transfer the beans to paper towels to dry.

Remove the chicken from the oven and set the skillet back on the stovetop. Transfer the chicken breasts to a cutting board. Turn the heat back on under the skillet and deglaze the pan with the remaining chicken stock and the red pepper flakes. Bring the stock to a boil and taste, seasoning with salt if needed.

Toss the warm couscous with the beans, 2 tablespoons of pomegranate seeds, the pomegranate molasses and the chopped chives. Serve with the chicken breast and drizzle the pan sauce over the top.

Cook's Note

When chicken breasts are cut "airline style," the drumette, but not the wingtip, is still attached to the chicken breast.

IDEAS YOU'LL LOVE

One-Pot Pan Seared Chicken Breasts with Cherry Tomatoes and White Beans

Recipe courtesy of Bobby Deen

Pan Seared Chicken Breast with Herb Jus and Potato-Vegetable Hash

Pan-Seared Salmon

Recipe courtesy of Patti LaBelle

Pan-Seared Rib Eyes

Recipe courtesy of Haylie Duff

Cooking Tips

How to Poach Eggs Perfectly

Watch videos from Cooking Channel shows and chefs. Learn to prepare feature recipes and relive your favorite moments

On TV

So Much Pretty Food Here