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Airline Chicken with Long Island Iced Teas

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May 24, 2018

Cyrielle & Matthew

We finally made it to the unofficial start of Summer, Memorial Day weekend.  This is one of my favorite times of the year and the weather is gearing up to be GORGEOUS!  Friday will be an amazing day to kick off the weekend by sharing in Cyrielle and Matthew’s wedding.  We may have had a little fun literally finding this recipe inspiration from Matthew’s career – but hey, it’s not often you have the chance of getting to know a commercial pilot, so why not have a little fun with it?   Today we decided to celebrate Cyrielle and Matthew’s upcoming nuptials by making one of our favorite dishes; a dish that also happens to be a spin on what was served at our wedding, Airline Chicken.   Today’s chicken is served with a leek and wine reduction featuring Spanish, olives which makes for a delicious blend of flavors.   Alongside of the chicken we decided to have some more fun with some mini airline bottles of liquor to mix up a couple Long Island Ice Teas.  Tea was a part of Cyrielle and Matthew’s engagement story which made for a fun tie in to today’s cocktail.

Friday is going to be an absolutely beautiful day at Heritage Prairie Farm in Elburn and we are excited to document the love these two share as they exchange their vows.  In the meantime, enjoy the show.

See full recipe below

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Airline Chicken with Wine and Leek Reduction

2 chicken breasts with wing attached
1/2 tsp paprika
1/2 tsp granulated garlic
1/2 tsp cayenne pepper
1 tsp salt
1 tsp freshly cracked black pepper
1 large leek
1 white onion
olive oil
1 garlic clove
1 cup pitted Spanish olives
1 tbs olive juice
1/2 cup white wine
Fresh thyme leaves
2 tbs butter

Purchse airline cut chicken, or butcher whole chicken to include breast with wing attached.
In small bowl create chicken rub by mising paprika, garlic, cayenne pepper, salt, and black pepper. Rub on front and back of chicken.

Julienne 1 large washed trimmed leek, wash thoughally by peeling and washing inside between leaves. Slice onion and set aside.

Pan sear each side of chicken for 2 minutes. Bake in 350 degree pre-heated oven for 20 minutes.

In same pan as chicken was cooked add 1 tbs of olive oil. Cook leeks and onions until soft. Add chopped fresh garlic, chopped Spanish olives, olive juice, white wine, thyme leaves and butter. Plate on bed of Rice.

 

Long Island Iced Tea
1/2 oz vodka
1./2 oz gin
1/2 oz light rum
1/2 oz tequilla
1/2 oz triple sec
1 oz sour mix
splash of coke

In shaker mix vodka, gin, rum, tequilla, triple sec, and sour mix. Pour over ice and top with splash of coke. Garnish glass with lemon slice.

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