writerguyfl

I really only know his name and reputation via television, but Daniel Boulud serves braised chicken legs in his restaurants. Or, at least he did at the time these articles/guides were written:

Bar Boulud in London: https://www.themobilefoodguide.com/r...dge/bar-boulud
db Bistro Moderne in Miami: https://www.miamiherald.com/miami-co...225875020.html

And you can make it at home using his recipe on the Food and Wine magazine website: https://www.foodandwine.com/recipes/...h-green-olives

If the ingredient is good enough for him, it's good enough for an airline. At least that's my opinion.

sinoflyer

That entire menu looks more appropriate for J. As for beef cheeks, CX serves them in PEY. They are one of the cheapest beef cuts, but TBH once you cook them down they become one of the tastiest and melt-in-mouth delicious. Beef cheeks have been popular in trendy restaurants over the last few years, but IMO they appear declasse along with the rest of the menu for intl F.

Braised chicken leg is bistro food. Its traditions are more casual than bling, ergo my opinion that this entire menu belongs in J, not F.

krispy84

NickB

What an odd comment to make.
There is chicken leg and there is chicken leg. If you are talking chlorine-washed, US supermarket bottom range chicken, then yes. If you are talking Poulet de Bresse chicken leg, then it is a different kettle of fish altogether and a completely different order of magnitude in terms of cost (and of course taste).
You will have multiple price points and multiple quality levels when it comes to chicken, probably more than many other meats. Guy Savoy has no issue including chicken legs on the menu of his 3-star Michelin restaurant in Paris.
I would not expect chicken on AA, even in F, being among the most expensive chickens that you might buy but I would not expect it to be among the lowest either. Chicken legs strike me as eminently suitable on an airline F menu as long as the quality of ingredients and that of preparation are there.

devdas

Or as the Indians would call it, Chicken Korma. Meat on bone is pretty delicious.

teemuflyer

More expensive than the ingredients in the Gnocchi- potatoes and flour ;-) . Being a Texan, we love our bbq'd brisket, which happens to be a relatively cheap cut of meat (used to be very cheap).

Yes. Reheating a chicken leg will normally come out much better than a chicken breast. I'm sure this a consideration for the chefs designing the F menu.

Air chilled, organic chicken is way more expensive than the mass produced chicken, and even many steaks. As you suggest, quality ingredients, made with care and a solid recipe, should produce an excellent dish. Even the lowly chicken has a place at a 3 star Michelin restaurant.

james318

I'd prefer chicken legs over chicken breast any day. I don't care how trashy that makes me sound. I don't enjoy white meat nearly as much as dark.

fotographer

Its a very good thing, I eat before I get on a long haul
rather not sit for 8 to 11 hours with a full stomach.... has anyone seen the bathrooms

BWISkyGuy

This is what's often lost when people complain about the use of cheaper proteins... Many are cheaper because they have a higher fat and collagen content, but that's what provides both more flavor at altitude when your taste buds are dulled, and more moisture and tolerance to being cooked, blast-chilled, held, reheated and held again. The thing that makes them cheaper also makes them best suited for airline catering, besides any connection to budget.

carlosdca

I don't see anything wrong with chicken legs either.
Back home (South America) when a whole chicken is served on the table the legs and thighs are the first to be called. Breast is the last thing anybody wants as it is considered bland and dry.

Catbert10

Beef cheeks isn't exactly a prime cut of beef and sea bream is barely more than bait fish. And what is nut-free pesto? That's sort of like tomato-free marinara.

Beltway2A

Yes. As has been noted, the chicken leg, like a chicken thigh or short rib, braises well and holds up to reheating. Especially on an airline like AA (or UA, DL, BA, etc.) where a delicate cut of meat will be ruined by the catering staff, a chicken leg is an excellent option. I'd take it over a breast any day.

halls120

While I like chicken legs and thighs, a bland/dry breast can be eliminated with proper preparation and cooking.

nk15

The question is, is the chicken local? Is it Colin?

BWISkyGuy

I agree to a point... You can season it with other flavors, but you can't easily, naturally give a breast more chicken flavor without incorporating other chicken parts. Similarly, half of the outside factors that cause the dryness are outside the caterer's control -- which is what makes lean proteins in general so risky for airline use. The point isn't that it's impossible to make a chicken breast (or any lean protein) moist and flavorful inflight, it's just that when you're starting with a cut that's dryER and blandER, you already have two strikes against the success of the dish.