Pan Roasted Chicken With Crushed Blackberry-Ancho Sauce And Green Onion Smashed Potatoes Recipe

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Bobby Flay on Food Network


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1 tablespoon chopped fresh cilantro

4 cups chicken stock

1 cup red wine

Salt and pepper

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.

1/2 cup all-purpose flour

1/2 cup ancho puree

4 French-cut chicken breasts

1 teaspoon minced garlic

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.

1 cup port wine

2 small yellow onions, diced fine

1/4 cup dark brown sugar

1 pound fresh spinach, washed and stems removed

1 cup cranberry juice concentrate

1/4 cup olive oil

3 ancho chiles

1 medium carrot, diced fine

1 cup fresh blackberries

4 tablespoons unsalted butter

2 tablespoons black peppercorns

4 cups boiling water

Saute 2 cloves of garlic and spinach. Cool down over ice.

3 tablespoons cascabel chile powder

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

2 celery stalks, diced fine

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