PAN ROASTED CHICKEN WITH CRUSHED BLACKBERRY-ANCHO SAUCE AND GREEN ONION SMASHED POTATOES

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

Provided by Bobby Flay

Time 3h30m

Yield 8 servings

Number Of Ingredients 29

Ingredients

3 ancho chiles
4 cups boiling water
1 teaspoon minced garlic
1 tablespoon chopped fresh cilantro
4 tablespoons unsalted butter
2 celery stalks, diced fine
1 medium carrot, diced fine
2 small yellow onions, diced fine
2 tablespoons 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 tablespoons cascabel chile powder
Salt and pepper
4 French-cut chicken breasts
1 pound fresh spinach, washed and stems removed
1/4 cup olive oil
12 scallions
1/4 cup olive oil
Salt and freshly ground pepper
Salt and freshly ground pepper
16 new potatoes, quartered
1 head roasted garlic
1 stick unsalted butter, softened

Steps:

For the 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.
For the 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.
For the chicken: Preheat oven to 450 degrees. 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.
For the potatoes: Preheat oven to 450 degrees. 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.