Romesco Chicken Food

CHICKEN WITH ROMESCO SAUCE

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.

CHICKEN IN ROMANESCO SAUCE

Steps:

• Char the bell peppers under a broiler or over a gas flame, turning occasionally. Place the peppers in a bowl, cover with plastic wrap and let cool. Peel off the charred skin and remove the seeds.
• Meanwhile, toast the almonds in a pan or in the oven until golden, then let cool.
• Place the roasted bell peppers in a food processor along with the almonds, chicken stock, parsley, lemon and orange zest and juice, the garlic, chile pepper and red onion. Grate the tomato on the large holes of a box grater. Discard the skin and add the tomato pulp to the food processor. Puree until smooth.
• Meanwhile, heat the EVOO in a large skillet over medium-high heat. Sprinkle the chicken with paprika, salt and pepper and cook until browned, 3 to 4 minutes per side. Add the sherry to the skillet and scrape up any browned bits from the bottom with a wooden spoon. Stir in the roasted pepper sauce, reduce the heat and simmer, partially covered, until the chicken is cooked through, 10 to 12 minutes. Transfer the chicken to plates and spoon the sauce over top.

ROMESCO CHICKEN

Steps:

• Chop the tomatoes and red onion, add the olive oil to a saute pan, when warm add the chopped tomato, onions and garlic.
• Cook until the vegetables are soft, put the mixture into a food processor; add the red wine vinegar and olives, pulse until blended but still maintains texture.
• For the chicken, over medium high heat heat the 1 teaspoon olive oil in saute pan, season the chicken with seasoning blend and add to pan.
• Saute the chicken for 3 to 4 minutes on each side or until internal temperature reaches 165 degrees.
• Plate each breast and individual serving plates and top with about 2 tablespoon of the blended sauce mixture.
• Serve with a green salad, fresh bread and wine for a delicious meal.

PAN-FRIED CHICKEN WITH ROMESCO SAUCE

Steps:

• Heat oven to 400°F. In 15x10x1-inch pan, place almonds, bread, tomato and garlic in single layer. Bake 5 to 6 minutes or until almonds and bread are lightly toasted. Break bread into bite-size pieces.
• In food processor, place toasted almonds, bread, tomato and garlic. Cover; process, using quick on-and-off motions, until coarsely chopped. Add remaining sauce ingredients. Cover; process, using quick on-and-off motions, until almost smooth. Transfer sauce to small bowl; set aside. Sauce will thicken as it stands.
• In 12-inch nonstick skillet, heat 2 tablespoons oil over medium heat. Sprinkle both sides of chicken with garlic salt; add to skillet. Cook 15 to 20 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (at least 165°F). Serve chicken with sauce; sprinkle with parsley.