Best 10 Cinnamon Roasted Chicken With Pasilla Pan Sauce Recipes

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In the culinary world, there exists a dish that tantalizes taste buds with its harmonious blend of sweet, savory, and smoky flavors – cinnamon roasted chicken with pasilla pan sauce. This delectable dish takes you on a culinary journey to the heart of Mexican cuisine, where traditions and flavors intermingle to create a masterpiece. Imagine tender chicken infused with the warmth of cinnamon and roasted until golden brown, accompanied by a rich and flavorful pasilla pan sauce that will leave a lasting impression on your palate. Get ready to embark on a culinary adventure as we guide you through the steps of creating this extraordinary dish.

Let's cook with our recipes!

PAN-ROASTED CHICKEN IN CREAM SAUCE



Pan-Roasted Chicken in Cream Sauce image

This recipe is an adaptation of a dish the chef Angie Mar serves at the Beatrice Inn in Manhattan, the chicken crisped in a pan, then napped in a Madeira-laced cream sauce dotted with morels. Which sounds fancy and hard to make but isn't, really. Brown the chicken, and set it aside to rest. Cook the morels in the remaining fat - you could swap them out for another wild mushroom or even button mushrooms in a pinch - and then flash them with Cognac, which you'll find will come in handy again and again once you start cooking with it. (Try it on steak au poivre!) Then build up a sauce with cream and a little butter and crème fraîche for gloss, get the chicken into it and add some fresh savory and tarragon at the end - or just one of those, or neither. Make the dish as you prefer or as you can. It's luxurious, every time.

Provided by Sam Sifton

Categories     poultry, main course

Time 1h

Yield 4 servings

Number Of Ingredients 13

1 chicken, 4 to 4 1/2 pounds, cut into pieces, or some combination of chicken parts on or off the bone, approximately 3 pounds
Kosher salt to taste
2 tablespoons olive oil
12 to 15 morels or other wild mushrooms, approximately 3 1/2 ounces
1/4 cup Cognac
1 1/2 cups chicken stock, homemade or low-sodium
2/3 cup heavy cream
1/2 cup Madeira wine
1 tablespoon unsalted butter
1 tablespoon crème fraîche or Greek-style yogurt
2 teaspoons finely chopped savory
1 tablespoon finely chopped tarragon
1/2 tablespoon finely chopped parsley, to finish

Steps:

  • Season the chicken parts aggressively with salt. Set a Dutch oven or large, high-sided sauté pan over high heat, and swirl the olive oil into it. When it is shimmering and about to smoke, turn the heat to medium high, and working in batches, add the chicken to the pan, skin-side down, setting the pieces aside to rest when they are golden and crisp on one side and just kissed by the heat on the other, approximately 30 minutes for all the meat.
  • Discard all but 2 tablespoons of fat in the pan, then return it to medium-high heat and add the mushrooms, tossing to coat them with fat. Cook, stirring often, until the mushrooms just begin to soften, approximately 3-4 minutes, then remove the pan from the heat. Add the Cognac, and carefully ignite it with a match, or simply cook it on very low heat until the alcohol has evaporated and the mushrooms are glossy.
  • Scrape the mushrooms to the sides of the pan, then add to it the chicken pieces, arranged in a single layer if possible. Pour 1 to 1 1/2 cups of chicken stock around the chicken. It should rise about halfway up each piece. Lower heat to medium, allow the mixture to come to a low simmer, then put a lid on the pan and allow the mixture to cook slowly until the meat has cooked through, approximately 15 minutes.
  • Remove the lid from the pan, and transfer the chicken pieces to a platter to rest. Turn the heat to medium high, and allow the chicken stock to reduce by 1/3, then add the heavy cream, and stir to incorporate. Let this mixture simmer for a minute or 2 until it starts to thicken, then add the Madeira, and swirl again to combine.
  • Continue cooking the sauce until it can enrobe the back of a spoon, approximately 2-3 minutes more, then stir in the butter, crème fraîche and chopped savory and stir to combine. Turn the heat off, add the tarragon, stir one more time and then return the chicken pieces to the pan. Spoon some sauce over the chicken, sprinkle with the parsley and serve.

BOBBY FLAY'S PAN-ROASTED CHICKEN WITH MINT SAUCE



Bobby Flay's Pan-Roasted Chicken With Mint Sauce image

Bobby Flay served a version of this chicken at Bolo, the elegant little jewel box of a restaurant he had on 22nd Street until 2007, when the building that housed it was sold. It came pan-roasted beneath a blanket of what Flay called Spanish spices, with a vibrant green mint sauce rich with chiles, honey, salt and mustard. The dish was one of the restaurant's best sellers. I ate it about 3,000 times there before getting the recipe and adapting it for those of us who cook at home. Of course you can make the exact same dish with chicken thighs if you want. But some will prefer the breast meat. Some always have.

Provided by Sam Sifton

Time 40m

Yield 4 servings

Number Of Ingredients 16

4 bone-in, skin-on chicken breasts
Kosher salt to taste
2 tablespoons Spanish paprika
2 teaspoons ground cumin
2 teaspoons ground mustard
2 teaspoons ground fennel seed
1 teaspoon freshly ground black pepper
3 tablespoons extra-virgin olive oil
1 cup fresh mint leaves
½ cup fresh parsley leaves
4 cloves garlic, peeled and roughlychopped
1 serrano chile, seeds removed androughly chopped
1 tablespoon honey
1 tablespoon Dijon mustard
½ cup extra-virgin olive oil
Kosher salt and freshly groundblack pepper.

Steps:

  • Preheat oven to 425. Rinse the chicken well, then dry it with paper towel. Season the chicken aggressively with salt. Combine the remaining dry ingredients in a small bowl, and rub the mixture all over the skin of the chicken breasts.
  • Heat the oil in a large, oven-safe sauté pan or skillet set over medium heat. When it is shimmering, put the breasts into the pan skin side down, and cook, unattended, until the skin is golden brown, approximately 6 to 8 minutes. Using tongs, turn the chicken breasts over, and place the pan in the oven. Roast until the chicken is golden brown all over and the meat cooked entirely through, approximately 12 to 15 minutes. Remove the chicken to a warmed platter, and allow to rest.
  • Meanwhile, put the mint, parsley, garlic and serrano into a food processor, and pulse into a paste. Add the honey and mustard, and pulse again, until combined. With the motor running, slowly add the olive oil until the mixture has become emulsified. Transfer the mixture to a bowl, and if necessary, whisk in a few tablespoons of water to thin the sauce. Season with salt and pepper to taste.
  • Spoon some of the sauce over each chicken breast, and serve, with the remaining sauce on the side. Roasted potatoes with some thinly sliced lemons makes a fine accompaniment, along with sautéed greens.

Nutrition Facts : @context http, Calories 687, UnsaturatedFat 42 grams, Carbohydrate 12 grams, Fat 55 grams, Fiber 4 grams, Protein 39 grams, SaturatedFat 10 grams, Sodium 609 milligrams, Sugar 5 grams, TransFat 0 grams

CINNAMON-ROASTED CHICKEN WITH HARISSA SAUCE



Cinnamon-Roasted Chicken with Harissa Sauce image

Categories     Chicken     Marinate     Roast     Fall     Cinnamon     Bon Appétit

Yield Makes 8 servings

Number Of Ingredients 10

1 cup olive oil
1/4 cup ground cinnamon
1 tablespoon salt
1 teaspoon cayenne pepper
1 teaspoon sugar
8 small chicken breast halves with skin and bones
8 chicken thighs with skin and bones
1 cup (about) all purpose flour
4 tablespoons (about) peanut oil
Harissa Sauce

Steps:

  • Mix first 5 ingredients in small bowl. Place chicken breasts and thighs in 2-gallon resealable plastic bag. Pour oil mixture over; seal bag. Turn bag to coat chicken with marinade. Chill overnight.
  • Preheat oven to 475°F. Transfer chicken to rimmed baking sheet, shaking off marinade. Sprinkle chicken all over with flour. Heat 1 tablespoon peanut oil in large skillet over medium-high heat. Working in batches, add chicken to skillet. Cook until golden, adding more oil as needed, about 3 minutes per side. Return chicken to baking sheet, skin side up. Roast until cooked through, about 15 minutes. Serve with Harissa Sauce.

CLASSIC ROAST CHICKEN WITH PAN SAUCE



Classic Roast Chicken with Pan Sauce image

Beloved by world-famous chefs and home cooks alike, a classic roast chicken is one of the most timeless and versatile recipes you can master. In Michael Ruhlman's version, the pan drippings pack enough pure chicken flavor to make a rich, velvety sauce.

Provided by Michael Ruhlman

Categories     main-dish

Time 1h15m

Yield 4 servings

Number Of Ingredients 7

1 whole chicken, 3 1/2 - 4 lb, about 1.75 kg
1 lemon (optional)
kosher salt
1/2 medium onion, peeled
1 carrot, peeled
1 cup dry white wine
1 cup water

Steps:

  • Truss chicken: Preheat oven to 450 F, preferably convection. Rinse chicken and pat dry with paper towels. (Optional: stuff cavity with a whole lemon to prop up the breast.) Cut about 3 feet of twine, lay it flat on a clean surface, and position chicken breast side up on the middle of the twine. Tie the legs together with a single knot. Flip the chicken over, bring twine down the length of the bird, wrap it under the wings, tighten, and tie off the twine behind the neck; trim excess twine. (The goal of trussing is to make the chicken as compact as possible, preventing hot air from circulating in the cavity and drying out the breasts.)
  • Season chicken: Lift the chicken with one hand and generously sprinkle salt over it with the other, rotating the chicken to make sure it's evenly coated; place the salted chicken in a cast-iron skillet. Roast until the juices run clear, about 1 hour. (Note: As the chicken roasts at a high temperature, the fat will naturally smoke. Cleaning your oven before roasting will minimize the smoke.)
  • Pan sauce: Transfer chicken to a wire rack set over a rimmed baking sheet and let it rest. Meanwhile, put skillet with pan drippings on the stove over medium heat. Peel and thinly slice onion. Use a vegetable peeler to shave off ribbons of carrot until you reach the core; discard the core. Place onions and carrot shavings in the skillet; stir with the wooden spatula, scraping up the browned chicken drippings (or "fond") on the bottom of the skillet. Deglaze the skillet with wine, stir, and allow the liquid to reduce completely, about 3-5 minutes. When it has reduced, add 1 cup of water, stir, and let the liquid reduce again until thickened, 3-5 minutes. Meanwhile, carve the chicken.
  • Carve chicken: Cut away the twine and discard. Separate the leg and thigh from the breast by using the knife to pop open the leg joint, making it easier to sever; separate the leg and thigh into two pieces if you wish. Cut off the wings and neck. (Optional: place neck into the skillet while the sauce is reducing for extra flavor.) Run the blade along the breastbone to remove the breasts, leaving skin intact. If you wish, cut the breasts into thick slices. Transfer to a serving platter.
  • Optional: Use the carcass to make chicken stock. Place it in an oven-safe pot along with vegetables (such as carrot, celery, and/or onion) and add enough water to cover. Put the pot in a 200 F oven for 6 hours or overnight. Strain the stock and store in a lidded container in the refrigerator or freezer.Once pan sauce has thickened and looks caramel-brown, turn off the heat. Leaving the vegetables in the skillet, spoon the sauce over the chicken; serve immediately.

BAKED CHICKEN BREASTS IN CINNAMON-TOMATO SAUCE



Baked Chicken Breasts in Cinnamon-Tomato Sauce image

A delicious and nutritious way to eat chicken breasts! Since this makes a lot of sauce too, it's really great served over brown rice, garlic mashed potatoes--or my favorite, polenta! Top with a grating of Romano or Asiago cheese just before serving for the best results!

Provided by Kim

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 1h25m

Yield 3

Number Of Ingredients 17

1 teaspoon ground cinnamon
¾ teaspoon kosher salt
½ teaspoon ground black pepper
½ teaspoon dried oregano
¼ teaspoon cumin
⅛ teaspoon garlic powder
⅛ teaspoon onion powder
3 (5 ounce) skinless, boneless chicken breasts
2 tablespoons vegetable oil
1 onion, finely chopped
3 cloves garlic, minced
1 carrot, minced
1 stalk celery, minced
1 (8 ounce) package fresh mushrooms, sliced
½ cup dry white wine
1 (6 ounce) can tomato paste
½ cup low-sodium chicken stock

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C).
  • Mix together cinnamon, salt, black pepper, oregano, cumin, garlic powder, and onion powder in a bowl. Pat the seasoning onto all sides of chicken. Reserve extra seasoning for sauce.
  • Heat vegetable oil in a large, oven-safe skillet over medium heat until oil begins to slightly shimmer. Place chicken breasts in skillet and cook until browned, about 3 minutes. Flip and cook an additional 3 minutes. Remove chicken breasts from pan and set aside.
  • Add onion, garlic, carrot, celery, and mushrooms to skillet. Cook until onions become slightly translucent, about 3 minutes. Add in wine and scrape browned bits off the bottom of the pan. Allow wine to reduce slightly, about 1 minute. Stir in tomato paste, chicken broth, and reserved seasoning. Cover skillet with aluminum foil or an oven-safe lid.
  • Bake in the preheated oven for 35 minutes. Uncover and bake until sauce is bubbling and chicken is no longer pink in the center, 15 to 20 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Nutrition Facts : Calories 372.4 calories, Carbohydrate 22.6 g, Cholesterol 80.5 mg, Fat 13.2 g, Fiber 5.3 g, Protein 35.9 g, SaturatedFat 2.5 g, Sodium 1050 mg, Sugar 11.5 g

ROASTED CHICKEN WITH PAN SAUCE



Roasted Chicken with Pan Sauce image

Provided by Valerie Bertinelli

Categories     main-dish

Time 2h

Yield 6 servings

Number Of Ingredients 14

1 pound fingerling potatoes, scrubbed clean
1 bunch medium-size carrots (4 to 5 carrots), peeled and halved lengthwise
1 large parsnip, peeled and quartered
1 large shallot, peeled and halved
1/2 cup olive oil, plus more as needed
One 4-to 5-pound whole chicken
2 lemons, 1 sliced and 1 halved
3 cloves garlic
1 bunch thyme, plus more for sprinkling
5 tablespoons unsalted butter, plus more as needed
Kosher salt and freshly ground black pepper
4 cups chicken broth
1/4 to 1/2 cup dry white wine
2 tablespoons all-purpose flour

Steps:

  • Preheat the oven to 400 degrees F.
  • Place the potatoes, carrots, parsnip and shallot in a roasting pan. Drizzle with the olive oil, season with salt and pepper and swirl to coat.
  • If there are giblets in the chicken, discard them. Place the lemon slices, garlic, thyme and a drizzle of olive oil inside the cavity. Tie the drumsticks together with kitchen twine and tuck the wings under. Pat the chicken dry with paper towels. Rub the skin all over with 3 tablespoons of the butter and sprinkle with salt and pepper. Place the chicken breast-side up on top of the vegetables and pour 1 cup of the chicken broth into the roasting pan.
  • Place the chicken in the center rack of the oven and bake until the skin is golden brown and the juices run clear when pierced, 1 hour to 1 hour 20 minutes. At around 40 minutes of cooking, add another cup of chicken stock to the roasting pan to keep the vegetables from burning. A meat thermometer should read 165 degrees F when inserted between the leg and the breast. Remove the vegetables from the pan to a platter and transfer the chicken to a cutting board and tent with foil to rest at about 20 minutes before carving.
  • Place the roasting pan over medium-high heat and add the wine and cook for about a minute, stirring with an angled wooden spoon to release the brown bits from the bottom of the pan. Once it reaches a simmer, add the remaining 2 tablespoons butter and the flour and whisk to combine, cooking for about 30 seconds. Add the remaining 2 cups chicken stock, 1/2 cup at a time, and bring to a boil. Then simmer until the pan sauce has thickened slightly, 4 to 5 minutes. Season with salt and pepper and the juice from the lemon half. Carefully strain the sauce into a serving bowl.
  • Carve the chicken, transfer to the platter with the vegetables and garnish with the thyme leaves and the remaining lemon half, cut into wedges. Serve with the pan sauce.

CINNAMON CHICKEN



Cinnamon Chicken image

Chicken breasts baked with cinnamon and other seasonings. This is a recipe that I created while working at a flight kitchen. We had cinnamon in the spice collection that nobody used for anything, so I decided to try it on chicken and the flight crews and my family loved it!

Provided by OAKBORN

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Healthy

Time 40m

Yield 4

Number Of Ingredients 6

4 skinless, boneless chicken breast halves
1 teaspoon ground cinnamon
2 tablespoons Italian-style seasoning
1 ½ teaspoons garlic powder
3 teaspoons salt
1 teaspoon ground black pepper

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Place chicken in a lightly greased 9x13 inch baking dish. Sprinkle evenly with ground cinnamon, seasoning, garlic powder, salt and pepper. (Note: You can be liberal with the seasoning, garlic powder, salt and pepper; however, the cinnamon should only be a dusting and not clumped.)
  • Bake at 350 degrees F (175 degrees C) for about 30 minutes or until chicken is cooked through and juices run clear.

Nutrition Facts : Calories 142.9 calories, Carbohydrate 3 g, Cholesterol 68.4 mg, Fat 1.7 g, Fiber 1.5 g, Protein 27.7 g, SaturatedFat 0.5 g, Sodium 1821.7 mg, Sugar 0.4 g

PAN SAUCE FOR ROAST CHICKEN



Pan Sauce for Roast Chicken image

Make this easy sauce to serve with Roast Chicken with Herbs.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Number Of Ingredients 4

Pan drippings and chicken necks left over from Roast Chicken with Herbs
1 cup dry white wine
1 tablespoon cold butter
Coarse salt and ground pepper

Steps:

  • After preparing Roast Chicken, remove rack from roasting pan, leaving necks in pan; place pan on stove (it may need to be set across two burners) over medium-high heat. Cook, stirring occasionally, until necks and chicken bits remaining in pan are deep brown, 3 to 4 minutes; spoon off and discard all but 1/4 cup of the fat.
  • Add 1 cup dry white wine, and boil until reduced by half, scraping up browned bits with a wooden spoon, 4 to 6 minutes. Carefully pour contents of pan through a fine-mesh sieve into a small saucepan; add any juices that have accumulated on platter from resting chickens.
  • Remove pan from heat; add 1 tablespoon cold butter, and swirl pan just until butter has melted and sauce has thickened. Season with coarse salt and ground pepper; serve with roast chickens. (If necessary, reheat sauce but do not boil.)

CINNAMON ROASTED CHICKEN



Cinnamon Roasted Chicken image

This recipe was given to me by my friend, Ruth. It is simply the best chicken ever and very easy to prepare! Great for dinner parties.

Provided by rogerstx

Categories     Whole Chicken

Time 1h10m

Yield 4-6 serving(s)

Number Of Ingredients 9

1 whole roasting chicken
1 tablespoon ground cinnamon
1 tablespoon chili powder
1 tablespoon brown sugar
1 teaspoon cocoa powder
1 teaspoon salt
1/2 teaspoon ground black pepper
3 tablespoons olive oil
1 tablespoon balsamic vinegar

Steps:

  • Preheat oven to 400 degrees.
  • Wash and dry chicken. Combine ingredients and rub over entire chicken. Place chicken in a roasting pan on a rack. Roast 10 minutes at 400 degrees, then reduce heat to 350 degrees and roast until chicken registers 165 degrees on a meat thermometer.
  • Let rest for 15 minutes before carving.

Nutrition Facts : Calories 276.6, Fat 22.1, SaturatedFat 4.8, Cholesterol 53.5, Sodium 666.4, Carbohydrate 7.1, Fiber 1.9, Sugar 4.1, Protein 13

ROASTED CINNAMON-RUBBED CHICKEN



Roasted Cinnamon-Rubbed Chicken image

An easy spice rub takes roasted chicken legs to the next level. Cinnamon is the star ingredient while ground cumin and fresh ginger play supporting roles.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Time 1h10m

Yield Serves 4

Number Of Ingredients 7

1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons kosher salt
1 teaspoon ground cumin
1/2 teaspoon freshly ground pepper
1 tablespoon grated fresh ginger
1 tablespoon extra-virgin olive oil
4 whole chicken legs (2 1/2 pounds)

Steps:

  • Preheat oven to 400°F. In a bowl, combine all of the ingredients except the chicken and stir to make a paste.
  • Rub spice paste onto chicken legs and let stand on a parchment-lined baking sheet 15 minutes. Roast until skin crisps, 40 to 45 minutes; serve.

Tips:

  • Use a whole chicken: A whole chicken provides more flavor and moisture than chicken breasts or thighs alone.
  • Season the chicken liberally: The spices and herbs in this recipe help to create a delicious crust on the chicken.
  • Roast the chicken at a high temperature: This will help to create a crispy skin and juicy meat.
  • Make the pan sauce while the chicken is roasting: This will save you time and allow the flavors to meld together.
  • Serve the chicken with your favorite sides: Roasted vegetables, mashed potatoes, or rice are all great options.

Conclusion:

This cinnamon roasted chicken with pasilla pan sauce is a delicious and easy-to-make dish that is perfect for a special occasion or a weeknight meal. The chicken is roasted to perfection and the pan sauce is rich and flavorful. Serve this dish with your favorite sides for a complete and satisfying meal.

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