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Pan Roasted Chicken with Blackberry-Ancho Sauce

Serves: 4
Ancho Puree: 
3 ancho chiles, stems removed
3 cups boiling water 
1 clove garlic, smashed
2 tablespoon chopped fresh cilantro 

1. Place the chiles in a large bowl, pour boiling water over and let sit for 30 minutes. Drain well, reserving the soaking liquid. 
2. Remove the seeds from the chiles, place in a food processor with the garlic, cilantro and 1/2 cup of the soaking liquid. Process until smooth, adding more liquid if the mixture is too thick. 

Blackberry Ancho Sauce: 
1 cup port wine 
1 cup red wine 
1 cup cranberry juice 
½ cup ancho puree (recipe above)
½ cup dark brown sugar 
6 cups chicken stock 
1 tablespoon black peppercorns 
1 cup fresh blackberries 
2 tablespoons cold unsalted butter

2. Increase the heat to high, add the port and red wine and cook until completely reduced. Add the cranberry juice, ancho puree, sugar and stock, peppercorns and cook, stirring occasionally, until reduced by half. 
3. Strain the mixture into a clean saucepan, return to the heat and cook until reduced by half again. Fold in the blackberries and cook until softened, about 2-3 minutes. Stir in the butter and season with salt and pepper. Keep warm.

1 cup all-purpose flour 
2 tablespoons cascabel chile powder 
Salt and pepper 
4 French-cut chicken breasts 
1/4 cup olive oil 

1. Preheat oven to 400. 
2. In a mixing bowl, combine flour, chile powder and season with salt and pepper. Season the chicken breasts with salt and pepper, dredge in the flour and tap off any excess. 
3. Heat the oil in a large ovenproof saute pan over high heat until almost smoking. Place the chicken in the pan, skin-side down and cook until golden brown. Turn over and cook until golden brown. Carefully drain off the excess oil and place in the oven. Roast for 8-10 minutes or until just cooked through. Remove from the oven and let rest 5 minutes before serving. 

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