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. Usually Romesco sauce is served over fish but I usually serve it with chicken thighs. This recipe has a few steps but the end results are so worth it! Enjoy!
6 garlic cloves
extra virgin olive oil
1/4 cup fresh parsley leaves
2 teaspoons 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
3 tablespoons red wine vinegar
1 tomato, chopped
Heat oven to Broil. Place 4 of the garlic cloves, 3 tablespoons extra virgin olive oil, parsley & thyme, 1/2 teaspoon salt and fresh ground pepper (to taste) in a food processor. Process until as smooth as possible. Heat a large skillet on high heat. Add one tablespoon extra virgin olive oil. Add chicken thighs and contents of food processor. Cook on high for about 4-5 minutes. Flip chicken over. Cook 2 minutes on second side; reduce heat to medium-low and continue to cook until chicken is cooked through. Meanwhile, place almonds and bread cubes on a cooking sheet and place in oven broiler 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 garlic, red wine vinegar, chopped tomato and 3 tablespoons 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!!!