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Pan Roasted Chicken with Crushed Blackberry-Ancho Sauce and Green Onion Smashed Potatoes Recipe

Pan Roasted Chicken with Crushed Blackberry-Ancho Sauce and Green Onion Smashed Potatoes Recipe

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Pan Roasted Chicken with Crushed Blackberry-Ancho Sauce and Green Onion Smashed Potatoes

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Ingredients:

Serving

3 ancho chiles
4 cups boiling water
1 tsp minced garlic
1 tbsp chopped fresh cilantro
4 tbsp unsalted butter
2 celery stalks, diced fine
1 medium carrot, diced fine
2 small yellow onions, diced fine
2 tbsp black peppercorns
1 cup port wine
1 cup red wine
1 cup cranberry juice concentrate
1/2 cup ancho puree
1/4 cup dark brown sugar
4 cups chicken stock
1 cup fresh blackberries
1/2 cup all-purpose flour
3 tbsp cascabel chile powder
salt and pepper
4 french-cut chicken breasts
1 lb fresh spinach, washed and stems removed
1/4 cup olive oil
preheat oven to 450. in a mixing bowl, combine flour, chile powder and season with salt and pepper. season the chicken breasts with salt and pepper.
saute 2 cloves of garlic and spinach. cool down over ice.
divide the spinach among the chicken breasts, placing it in the center of each. roll up the meat and tie with kitchen string. dredge the rolls in the flour mixture and shake off the excess.
in a large ovenproof saute pan over medium-high heat, heat the oil until almost smoking and sear the rolls until slightly crusty, about 1 minute on each side. place the pan in the oven and cook the meat an additional 8 minutes for medium. let rest before slicing.

Directions:

Ancho Puree:
Combine the ancho and water in a small bowl and let stand 30 minutes. Drain well, reserving the soaking liquid. Remove the seeds and stems and puree in a food processor with the garlic, cilantro and 1/2 cup of the liquid, adding more if needed.
Blackberry Ancho Sauce:
Melt the butter in a medium or large nonreactive saucepan over medium heat. Saute the celery, carrot and onions until the celery and carrot are tender and the onions are translucent, about 7 minutes. Add the peppercorns and continue cooking 2 more minutes. Add the port, red wine, cranberry juice concentrate, ancho puree, sugar and stock, stirring constantly and making sure to scrape the bottom of the pan. Cook until the mixture is reduced by half, strain, season to taste with salt and pepper and fold in the blackberries.
Chicken:
GREEN ONION SMASHED POTATOES Copyright 1999 by Bobby Flay. All rights reserved.
12 scallions 1/4 cup olive oil Salt and freshly ground pepper 16 new potatoes, quartered 1 head roasted garlic 1 stick unsalted butter, softened
Preheat oven to 450. Brush scallions with some of olive oil and season with salt and pepper to taste. Place on a sheet pan and roast for 10 minutes. Remove from the oven and coarsely chop. Toss the potatoes with the remaining olive oil and sprinkle with salt and pepper. Roast until just a bit overcooked but not brown. As soon as they come out of the oven, place the potatoes in a large mixing bowl, add the garlic, scallions, and butter. Smash with a potato masher to achieve a rustic texture, not smooth. Season with salt and pepper.
Yield: 8 servings.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	3553.59 Kcal (14878 kJ)
Calories from fat	1382.08 Kcal
		% Daily Value*
Total Fat	153.56g	236%
Cholesterol	188.65mg	63%
Sodium	2595.72mg	108%
Potassium	5485.67mg	117%
Total Carbs	392.23g	131%
Sugars	231.63g	927%
Dietary Fiber	26g	104%
Protein	63.39g	127%
Vitamin C	302.4mg	504%
Vitamin A	1.2mg	39%
Iron	16.9mg	94%
Calcium	879.1mg	88%

Amount Per 100 g
Calories	90.76 Kcal (380 kJ)
Calories from fat	35.3 Kcal
		% Daily Value*
Total Fat	3.92g	236%
Cholesterol	4.82mg	63%
Sodium	66.29mg	108%
Potassium	140.1mg	117%
Total Carbs	10.02g	131%
Sugars	5.92g	927%
Dietary Fiber	0.66g	104%
Protein	1.62g	127%
Vitamin C	7.7mg	504%
Iron	0.4mg	94%
Calcium	22.5mg	88%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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