Bobby Flay's Chicken With Roquefort
- Total Time
- 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
- ¼cup clover honey
- ½cup aged sherry vinegar
- Kosher salt and ground black pepper
- 8tablespoons (1 stick) unsalted butter at room temperature
- ¼cup crumbled Roquefort cheese at room temperature
- 4skin-on boneless chicken breasts, 8 ounces each
- 2tablespoons canola oil
- 4sprigs fresh rosemary, plus more for garnish.
Nutritional analysis per serving (4 servings)
650 calories; 39 grams fat; 18 grams saturated fat; 0 grams trans fat; 13 grams monounsaturated fat; 4 grams polyunsaturated fat; 19 grams carbohydrates; 1 gram dietary fiber; 17 grams sugars; 53 grams protein; 761 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oven to 400 degrees. Put honey in a small saucepan and cook over medium-low heat until lightly golden brown, about 5 minutes. Add vinegar and cook until reduced and thickened, about 15 minutes. This sweet deglazed sauce is called a gastrique. Season to taste with salt and pepper. Keep warm.
- Step 2
Mix together the butter and blue cheese in a small bowl until well blended, and season to taste with salt and pepper. Using your fingers, gently loosen the skin from the chicken breasts and stuff about 1 heaping tablespoon of the blue cheese butter under the skin of each breast, smoothing the skin to evenly distribute the butter over the surface of the breast meat. Season both sides of the chicken with salt and pepper.
- Step 3
Heat oil in large ovenproof sauté pan over medium heat until it begins to shimmer. Put chicken in the pan, skin-side down, and cook until fat renders and skin is golden brown and crispy, about 5 minutes. Turn chicken and add four rosemary sprigs to pan. Place in oven and roast until breasts are just cooked through, about 5 minutes longer. Remove pan from oven and heat broiler. Spread the remaining butter over the tops of each breast and place under the broiler until golden brown and blistered.
- Step 4
Remove each breast to a plate, spoon some of the pan drippings over each breast and immediately drizzle with some of the gastrique. Garnish with rosemary.
Private Notes
Comments
I'm sorry, but enough of the sweet with savory trend -- the sweetness is too much and steals any pleasure from the savory. I am so tired of getting sweet main-courses at banquets and digging through menus at 'trendy' places looking for something sans syrup. Blue cheese sauce on chicken is amazing in and of itself. Equal amounts of blue cheese and sour cream, plus a little olive oil and salt, stirred in a pan until well mixed and thickened can top chicken and any green veggie.
I only had boneless skinless chicken breast, so I put the blue cheese butter on top and used bacon in place of chicken skin with toothpicks to hold it on one side and then pretty much followed the recipe and man oh man was it spectacular! Flavor and juiciness of the chicken was outstanding...
The first time through this does take some time. But if you make some extra Roquefort Butter (roll in tubes & freeze) and gastrique (refrigerate) you can prepare this quickly. Great flavor combinations typical of Flay. Adjust it to your preferences. Use premium quality ingredients or flavor will suffer. I doubled the cheese and still the recipe cost just $3 per portion. A bargain!
So delicious! Have cooked this many times. If you follow the recipe and use small, skin on, bone in chicken breasts the result is incredible. The giant pumped up chicken breasts do not yield the same result.
Used a very fine AOC Roquefort and found the flavour was lost in the cooking. Liked the gastrique. There was a lot of butter. Had high hopes but not enthused.
Was good. Used bone-in breasts so had to cook longer.