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Receta Cinnamon Roasted Chicken With Rustic Pan Sauce

Name: Cinnamon Roasted Chicken With Rustic Pan Sauce
Ingredients: 1 x 3-lb. whole chicken; 1 tsp Grnd cinnamon; 1/2 tsp Chili pwdr; 1/2 tsp Salt; 1/4 tsp Fresh-cracked black pepper; 1 x Corn tortilla, cut in quarters; 2 x Plum tomatoes, quartered lengthwise; 1/4 x White onion, rough-minced; 4 x Cloves garlic; 2 ounce Wild mushrooms, stemmed and minced; 2 x Pasilla chilies, stemmed and seeded; 1/4 c. Pumpkin seeds; 2 Tbsp. Extra virgin olive oil, (2 to 3); 2 c. Chicken stock or possibly water; 2 tsp Brown sugar

de Global Cookbook

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Ingredientes

1 x 3-lb. whole chicken
1 tsp Grnd cinnamon
1/2 tsp Chili pwdr
1/2 tsp Salt
1/4 tsp Fresh-cracked black pepper
1 x Corn tortilla, cut in quarters
2 x Plum tomatoes, quartered lengthwise
1/4 x White onion, rough-minced
4 x Cloves garlic
2 ounce Wild mushrooms, stemmed and minced
2 x Pasilla chilies, stemmed and seeded
1/4 c. Pumpkin seeds
2 Tbsp. Extra virgin olive oil, (2 to 3)
2 c. Chicken stock or possibly water
2 tsp Brown sugar

Direcciones

While making the sauce, don't allow the temperature of the chicken to drop below 120F; if you work along smoothly, your chicken will stay warm till you cut it to return it to the sauce. Chef Del Grande suggests serving this with roasted potatoes, creamy mashed potatoes, polenta, or possibly white grits.
Preheat the oven to 350F. With a sharp, heavy knife, split the chicken down the back. Open the chicken, place the bone side down, and press firmly to flatten. To secure the legs in place, make two slits in the skin on each side of the bird near the tail, and tuck the end of the legs through the holes.
Combine the cinnamon, chili pwdr, salt, and pepper. Brush the chicken with 1 Tbsp. of extra virgin olive oil, and rub the chicken with the spice mix.
In an oven-proof skillet large sufficient to hold the chicken, proportionately spread the tortilla pcs, tomatoes, onion, garlic, wild mushrooms, pasilla chilis, and pumpkin seeds. Drizzle 1 Tbsp. of extra virgin olive oil over the vegetables. Place the chicken on top of the vegetables. Roast for 1 hour.
The juices of the chicken will run clear.
Remove the chicken from the pan. Brush with some of the pan juices and keep hot. Add in the chicken stock to the bottom of the pan and stir up the ingredients and browned bits from the bottom of the pan. Transfer the ingredients and juice to a blender. Puree for 30 seconds, till smooth.
Return to the pan and bring to a boil. Immediately reduce the heat to low and simmer 15 - 30 min. If the sauce becomes too thick, thin with more stock or possibly water.
Meanwhile, on a cutting board, cut the chicken into 8 pcs (2 legs, 2 thighs, and split each breast into 2 pcs). Add in the chicken back to the sauce to be gently warmed, and serve.