Chicken In Ancho Cream Sauce

I made this for the first time last fall when the garden peppers were coming in and then I froze chopped ancho (also called poblanos when roasted and peeled or dried) chili peppers just for this recipe, we all loved it so much.

I used bone-in skinned chicken thighs, but have used bone-in chicken breasts, as well as legs. I'm sure you could use boneless breasts, too, you'd just need to adjust the cooking time. You'll also need chopped ancho peppers, butter, flour, milk, cream, salt and pepper, and some grated jack cheese.

Start by blending the chopped peppers with a half cup of milk until smooth.

Make a white sauce by melting the butter over medium heat, adding the flour and cooking a minute or two.

Add the chili puree, stirring constantly with a whisk.

Add the cream and stir constantly until the sauce begins to bubble. Remove from heat and add salt and pepper to taste.

This can be made a day ahead and refrigerated, if needed.

Place the chicken in a small buttered baking dish and top with sauce and grated cheese (this was really too much sauce for just four thighs, but it's all I had in the freezer. Eight thighs/legs or four large breasts would be a better for this amount of sauce).

Bake, uncovered at 350 degrees for about 20 minutes, or until chicken is done (the cheese should be golden and bubbly). Serve immediately with rice or noodles.

Chicken In Ancho Cream Sauce

• 3 medium-sized ancho (poblano) chilies, seeded and chopped
• 1/2 c. milk
• 2 Tb. butter
• 2 Tb. flour
• 1 cup heavy cream (I've used milk before with good success)
• 1 tsp. salt (or to taste)
• pepper to taste
• 2 lbs. chicken pieces (about eight legs/thighs or four large breasts)
• 1 c. grated jack cheese (or manchego, if you can get this)

1. Preheat oven to 350 degrees.
2. Puree the chilies in a blender with the 1/2 cup milk until smooth.
3. In a medium saucepan over medium-high heat, melt the butter and add the flour and cook, stirring, for about a minute. Add the chili puree, whisking constantly until smooth. Add the cream and whisk until the sauce thickens and begins to bubble. Remove from heat and add the salt and pepper (can be made a day ahead and refrigerated).
4. Place the chicken in a buttered baking dish, cover with the sauce and sprinkle with the cheese.
5. Bake for about 20 minutes, or until the chicken is done and the cheese is golden and bubbly.

Makes 4 to 6 servings

-Jami

This is linked to:

Tempt My Tummy Tuesday

Tasty Tuesday

Real Food Wednesday

Ultimate Recipe Swap at Life as Mom