Roast Chicken with Romesco Sauce Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1/2 c. extra virgin olive oil, divided
3 garlic cloves, sliced
1/4 lb. day old rustic style white bread, torn into 1/2 -inch pieces
2 red bell peppers, chopped
6 (5 c.) large plum tomatoes, chopped
3 T. Sherry wine vinegar
2 T. whole Marcona or regular almonds
Chicken and Vegetables
nonstick oil spray
4 medium boneless chicken breast halves with skin
4 medium boneless chicken thighs with skin
1 tsp. smoked paprika
2 T. extra virgin olive oil
1/2 c. diced fully cooked chorizo or andouille sausage
4 garlic cloves, sliced
1 lb. baby zucchini, halved lengthwise
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Directions: |
Directions:Romesco Sauce:
Heat 1/4 c. oil in large skillet over medium heat. Add garlic and cook until lightly browned, about 3 minutes. Using slotted spoon, transfer to processor. Increase heat to med-high. Add bread to oil in skillet; fry until golden brown, stirring often about 3 minutes. Transfer to processor. Add bell peppers to skillet. Sprinkle with salt. Saute until beginning to soften, about 5 minutes. Add tomatoes; simmer until juices thicken, about 5 minutes. Stir in vinegar. Transfer to processor. Add almonds and remaining 1/4 c. oil and pule into a coarse puree. Transfer to bowl and season with salt and pepper. Can be made 2 days ahead. Cover and chill.
Chicken and Vegetables:
Preheat oven to 450º. Spray rimmed baking sheet with cooking spray. Sprinkle chicken with salt, pepper, and smoked paprika. Place on a prepared sheet. Roast chicken until cooked through and skin is crisp, about 20 minutes.
Meanwhile, heat oil in a large skillet over medium heat. Add chorizo and garlic, sautee 1 minute. Add zucchini and sautee until tender about 5 minutes. Season with salt and pepper.
Spoon 1/4 c. Romesco sauce on plate and arrange 2 chicken pieces on top with vegetables alongside. |
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Personal
Notes: |
Personal
Notes: Bon Appetit
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