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

EASY PAN-ROASTED CHICKEN AND SHALLOTS

Steps:

• Preheat the oven to 425 degrees F. Sprinkle both sides of the chicken breasts with salt and pepper.
• Preheat a large skillet over medium-high heat for 2 minutes. Working quickly, melt 1 tablespoon of the butter, swirling it around the pan. Add the chicken, skin side down. Add the shallots, cut side down and not overlapping. Cook until the chicken and shallots are browned on the bottom, 2 to 3 minutes. Flip the shallots and chicken, nestle in the rosemary sprigs, then carefully pour in the chicken stock.
• Transfer the skillet to the oven and roast until the chicken is cooked through and the shallots are tender, 12 to 14 minutes, removing the smaller pieces of chicken first as they become cooked. Transfer the chicken to a serving plate.
• Check the skillet with the shallots to make sure the stock has not evaporated; if less than a few tablespoons remain, add 1/2 cup more stock or water. Reduce the pan juices over medium heat until about 1/2 cup of liquid remains, about 2 minutes. Remove the skillet from the heat and stir in the remaining 2 tablespoons of butter with a wooden spoon to thicken the pan sauce until it coats the spoon. Remove the rosemary and season the sauce with salt and pepper. Spoon some of the sauce over the chicken and scallions and the rest onto the plate.

FRESH HERB ROASTED CHICKEN WITH BURNT ORANGE-BLACK PEPPER SAUCE AND GREEN ONION PUREE

Steps:

• Place herbs under the skin of the breast of the chicken. Rub the chickens with olive oil and marinate covered in the refrigerator for at least 1 hour. Preheat oven to 450 degrees F. Truss the chickens and season with salt and pepper to taste. Place the chickens on a rack and roast for 15 minutes. Reduce heat to 350 and continue roasting for 35 to 40 minutes. Remove from oven and let rest.
• Place orange juice in a medium saucepan and cook over high heat until reduced to a thick caramelized syrup. Place chicken stock in a medium saucepan and cook until reduced by 3/4. Add the stock to the orange juice and cook for 5 minutes. Whisk in butter and pepper. Season with salt to taste.
• Place all ingredients in a food processor and process until smooth. Fold the puree into the mashed potatoes and season with salt and pepper to taste.

JAN BIRNBAUM'S ROASTED CHICKEN ON SUMMER GREENS WITH CORN

Steps:

• To make the marinade, combine the vinegars, lemon juice, garlic, shallots, and tarragon. Slowly whisk in the olive oil and bacon fat. Add salt and pepper to taste. Coat chicken inside and out with 1 cup of the marinade and refrigerate, covered, overnight. Reserve the remaining marinade for the vinaigrette.
• Preheat the oven to 400 degrees F.
• Remove the chicken from the marinade and discard marinade. Season chicken inside and out with 1 1/2 tablespoons seasoning mix. Mix the stuffing ingredients, and stuff it into the chicken. Truss the chicken and roast for 40 minutes. Turn the oven off and allow the bird to continue to cook in the oven for about 20 more minutes.
• Season the rice flour with salt, pepper, and 1 tablespoon seasoning mix. Toss the oysters in the flour and shake off the excess. Heat the oil in a shallow saute pan. Brown the oysters in the fat, about 1 minute on each side. Drain on paper towels and immediately season with salt.
• Put the butter into a small skillet over medium heat and saute the corn for about 5 minutes. Turn off the heat and add the piquillo peppers, green onions, parsley and reserved marinade to make the vinaigrette. Taste and adjust seasoning with salt and pepper.
• Toss the greens with a few tablespoons of the vinaigrette. Top the greens with chicken, oysters, and the remaining vinaigrette. Serve and enjoy.
• Blend seasoning mix ingredients. Set aside.

PAN-ROASTED CHICKEN BREASTS

Steps:

• Season chicken on both sides with salt and pepper.
• Heat olive oil in a heavy skillet over medium-high heat until it starts to shimmer. Place chicken breasts in skillet skin side down. Sprinkle with fresh herbs. Do not disturb the breasts until the skin side sears, 5 or 6 minutes. Turn chicken.
• Cook until internal temperature reaches 150 degrees F, about 5 minutes. Add vinegar and butter to pan with chicken. Shake pan gently until butter melts and internal temperature of chicken reaches 160 to 165 degrees F, 2 to 3 minutes more. Add a splash of chicken broth or water if sauce needs to be thinned.