It may not look it but this is one of those chicken that when you take a bite, you close your eyes and say “Wow”. Seriously good chicken. It has a few steps but the end results are so worth it! Enjoy!
5 garlic cloves
extra virgin olive oil
1/4 cup fresh parsley leaves
1/2 tablespoon fresh thyme leaves
salt & pepper
8-10 chicken thighs, bone-in & skin removed
1 cup almonds
1 slice bread (I used whole wheat), cubed
1 8 oz jar roasted red peppers, drained
1/4 cup red wine vinegar
1 plum tomato, quartered
Heat oven to Broil. Place 3 of the garlic cloves, 1/4 cup extra virgin olive oil, all the parsley & thyme, 1/2 teaspoon salt and fresh ground pepper (to taste) in a food processor.
Process until as smooth as possible. Scoop contents over chicken thighs and allow to marinate 5 minutes. Heat a large skillet on high heat. Add one tablespoon extra virgin olive oil. Add marinated chicken thighs and cook 2 minutes. Reduce heat and cook thighs an additional 4-5 minutes until nice and crispy. Raise heat again to high heat and flip chicken over. Cook 2 minutes on second side, reduce heat and simmer until chicken is cooked through.
While chicken is cooking, place almonds and bread cubes on a cooking sheet and place in oven to toast. Watch them closely so they don’t burn!! Set aside to cool.
In the same food processor (don’t clean it!), add the toasted almonds and bread cubes, roasted red peppers, the remaining 2 cloves garlic, red wine vinegar, plum tomato quarters and 1/4 cup extra virgin olive oil.
Pulse as smooth as possible. Pour over cooked chicken and heat through.
Spoon more Romesco sauce on chicken when serving….Absolutely Divine!!! Enjoy!
This recipe was inspired by Garlic & Herb Chicken with Romesco Sauce in Rachael Ray 365:No Repeats