CHICKEN WITH ROMESCO SAUCE

facebook share image   twitter share image   pinterest share image   E-Mail share image



Chicken With Romesco Sauce image

This is a traditional sauce from the Catalonia region of Spain, usually made with almonds, garlic, roasted tomatoes, mint and fennel! This sauce is exceptional with poultry,seafood,fish even pasta!

Provided by Timothy H.

Categories     Chicken Breast

Time 1h45m

Yield 2 serving(s)

Number Of Ingredients 18

6 roma tomatoes, halved
1 red bell pepper
1 onion, halved
4 garlic cloves
1 ancho chili, seeded and steamed
1/4 cup olive oil
1 sprig fresh thyme
1/2 cup pine nuts
1 tablespoon sherry wine vinegar
1/2 teaspoon sweet paprika
1/2 teaspoon salt
16 ounces whole chicken breasts, wing tips removed
1/8 teaspoon salt
1/8 teaspoon pepper
1 tablespoon chopped fine herbs like basil, parsley, cilantro
1 teaspoon tablespoons olive oil
2 tablespoons lemon juice
1 tablespoon butter

Steps:

  • Make the sauce first: Preheat oven to 400. In a large bowl add tomatoes, red pepper,onion,garlic, chile and toss with 2 tablespoons olive oil. Place the mixture in a glass casserole dish, cook in the oven for 20 minutes.Remove the chile and set aside.
  • Roast the remaining vegetables for 30 more minutes.When cool enough to handle,remove the skins and seed from the tomatoes,bell pepper and chile.Place all the vegetables and thyme in a food processor, pulse until chunky. Add pine nuts and pulse for 10 seconds,add 1/4 cup olive oil,vinegar,paprika,salt and pepper. Pulse again for 5 seconds to mix.Refrigerate for 2 hours. This will keep for 5 days in a sealed type jar.
  • For the Chicken: Season the chicken with salt,pepper and herbs. In a large skillet or sauce pan that can be put in the oven, heat olive oil over medium heat,add chicken breasts skin side down for 3 minutes or until golden brown. Turn the breast over and put the pan in the oven for 8 minutes or until cooked through.
  • Remove the chicken and set aside to cool a little. On the stove using the same pan over medium heat, deglaze with wine. Add lemon juice and cook 10-15 seconds. Take the pan off the heat, add butter making sure it is melted.
  • Ladle the Romesco Sauce in the center of the plate, place chicken on top of the sauce then pour the lemon wine sauce over the chicken.

Nutrition Facts : Calories 1037.6, Fat 80.5, SaturatedFat 15.6, Cholesterol 160.4, Sodium 929, Carbohydrate 29, Fiber 7.8, Sugar 11.4, Protein 56.3

There are no comments yet!