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In October, I wrote about Delta’s new culinary partnership with chef and humanitarian, José Andrés. I love his restaurants and think he is just an incredibly kind soul. His meals are consistently delicious (whether that’s a restaurant like The Bazaar in Chicago or the Capital One Landing (review here) or his Las Vegas outposts). I was excited to try one of the new Delta dishes and my flight from Hartsfield-Jackson Atlanta International Airport (ATL) to Las Vegas Harry Reid International Airport (LAS) gave me the opportunity yesterday.
The dish is described as “braised chicken thigh, celeriac-potato puree, roasted carrots, and pearl onions.”
The meal started with a choice of beverage (ginger ale) and Delta’s snack basket, which I will never understand why it’s served before the meal. I made two selections that I took with me for later.
The tray came with a bread roll (not warmed) and Tiramisu, which I did not eat. José Andrés Catalan Chicken is a hearty dish that feels home cooked. It’s not fancy or fussy, but it’s so satisfying. The potatoes, carrots, and onions were perfectly cooked. The chicken was also prepared well and the sauce brought it all together.
Other dishes in the partnership include: Spanish Tortilla with Pisto Manchego, Braised Beef Short Rib, and Stuffed Piquillo Peppers. I hope to try these in the near future.
Anthony’s Take: This dish is a winner. It’s perfect for winter and something that I will gladly choose again.
(Menu Image Credit: Delta Air Lines.)
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Advertiser & Editorial Disclosure: The Bulkhead Seat earns an affiliate commission for anyone approved through the links above This compensation may impact how and where links appear on this site. We work to provide the best publicly available offers to our readers. We frequently update them, but this site does not include all available offers. Opinions, reviews, analyses & recommendations are the author’s alone, and have not been reviewed, endorsed, or approved by any of these entities.
