Pan Roasted Chicken with Crushed Blackberry-Ancho Sauce and Green Onion Smashed Potatoes
Copyright 1999 by Bobby Flay. All Rights Reserved.
Show: Hot Off the Grill with Bobby Flay
Episode: Pan-Roasted Chicken
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- Recipe categories: Wine, Fruit, Blackberry, Cranberry, Meat, Poultry, Chicken, Vegetables,
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Total Reviews: 5
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By herepiggy
KY
on May 09, 2012
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Bobby Flay's recipes? I say "Mmmmmmmm" and so does everyone else. Enought said!
By michellenash
Florida
on February 14, 2011
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This was an excellent dish!! It takes some prep time but it was worth it. Our local store did not have ancho chiles so we substituted hot pepper paste that we had in the fridge. My husband and I had a wonderful time preparing this dish and my kids absolutely loved it! WAY TO GO BOBBY!!!!!!!!!
By ummpapa_11416189
GoldCanyon, AZ
on February 11, 2011
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It is about the POTATOES
This is the best crowd pleaser and something different
By lisa_11550842
Fort Collins, CO
on January 08, 2009
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LIke the other reviewer I didn't make exactly as written. I just browned the bone-in chicken breast on top of stove (with castiron pan on top of flipped and finished in the oven. For the sauce, I substituted pomegranate/blueberry juice that I found at the local supermarket. Then at the end I added frozen wild Maine blueberries. Sublime. So although not exact adherence to the recipe I thought it was excellent. Try it for your next dinner party.
By Otabenga
WASHINGTON, DC
on April 20, 2006
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I can't believe that I'm the first to review this recipe, but I was looking for pan roasted chicken and Bobby didn't disappoint. I'd give it five stars but I didn't make the recipe as written. I used bone-in chicken breasts and didn't bother with stuffing the chicken. And since I didn't see the episode, I'm not sure why the recipe refers to rice. That all being said however, the wine-cranberry chili sauce is absolutely delicious and makes so much that you'll have plenty on hand for future recipes. I simply browned my chicken on top of the stove (without the flour and then transferred to the oven and roasted for twenty minutes. Instead of straining the sauce I pureed it in the blender after reducing by half. I also made smashed potatoes with the oven roasted scallions and served the chicken along with some simple sauteed kale. My partner said that this looked like a restaurant meal, and I had to agree. Thanks again, Bobby!