Recipe courtesy of Anne Burrell

Pan-Seared Airline Chicken Breasts with Israeli Couscous, Pomegranate and Haricot Verts

  • Level: Intermediate
  • Total: 50 min
  • Active: 50 min
  • Yield: 2 servings
Share This Recipe

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

Choose a topic to find related recipes.

Fudge Factor

Over-the-Top-Delicious Treats to Satisfy Your Food Obsession

Are you infatuated with ice cream? Do you lust over lobster? Swoon at the sight of chocolate? Here's the best recipe for each food …

The Craziest Chocolate Creations for American Chocolate Week Mar 17, 2013

It’s officially American Chocolate Week. Check out photos of mind-blowing chocolate creations.

Review: Anthony Bourdain and Eric Ripert's Chocolate Bar Nov 16, 2012

Anthony Bourdain and Eric Ripert have teamed up with master chocolatier Christopher Curtin to create the "Good & Evil" chocolate b …

Sifted: Plan-Ahead Valentine's Day Desserts Feb 6, 2013

By: Lauren Miyashiro

Get our take on the best in food news, recipes and more from around the web, including the best Valentine's Day recipes.

Train Frontman Pat Monahan's Dark Chocolate Obsession Feb 11, 2013

By: Cameron Curtis

Train frontman Pat Monahan, an avid chocolate lover, shared with us his top five reasons for eating dark chocolate.

Chocolate Desserts

Indulge in our decadent chocolate desserts, from cookies and cakes to puddings, souffles and truffles.

How to Chop and Melt Chocolate

Lots of recipes call for melted chocolate. Follow these step-by-step instructions to do it properly.