CHICKEN WITH ROMESCO SAUCE

CHICKEN WITH ROMESCO SAUCE image

Categories Chicken

Yield 2 serv ings

Number Of Ingredients 19

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6 roma tomatoes, halved
1 red bell pepper
1 onion, halved
4 garlic cloves
1 ancho chile, stemmed and seeded
1/4 cup, plus 2 T olive oil, divided
1 sprig fresh thyme
1/2 cup pine nuts
1 T sherry wine vinegar
1/2 tsp sweet paprika
salt
For the chicken:
2 8oz whole chicken breasts
salt and pepper
1 T finely chopped fresh mixed herbs, like basil, parsley and cilantro
2 T olive oil
1/4 cup white wine
lemon juice
1 T cold butter

Steps:

Make the Sauce: Preheat the oven to 400F. In a large bowl, add tomatoes, pepper, onion, garlic, and chile, and toss with 2 T olive oil. On a foil lined sheet pan, add tomato mixture, and cook in the oven for 20 minutes. Remvoe the chile, and set aside. Roast remaining vegetables for 30 more minutes. When cool enough to handle, remove the skins and seeds from the tomatoes, bell pepper, and chile. Place all the roasted veggies in the food process along with the thyme leaves, and pulse until slightly chunky. Add pine nuts, and pulse 10 seconds. Store in airtight container in the fridge for up to 5 days. Make the Chicken: Season chicken with salt, pepper and herbs. In a large oven safe saute pan over med high heat, warm the oil. When the oil is hot, add chicken breasts skin side down, and sear until golden, approx 3 minutes. Flip the chicken breasts over, and move pan to oven. Roast 8 minutes, or until cooked through. Remove chicken from pan, and set aside to rest. Return the pan to stove over medium high heat, and deglaze with wine. Add the lemon juice, and cook 10 seconds. Take the pan off the heat, and whisk in the butter. Ladle the romesco sauce in the center of the plate. Place chicken on top, and pour lemon wine sauce over the chicken.