Chicken Romesco: Revisited

I know, I know…the photo is so bad! Well we were just beginning Fabulous Fare Sisters and the camera was new to me so please excuse the bad quality of the photo…but anyway, I first posted this delicious Chicken Romesco recipe in June of 2015…made it the other night and everyone just raved about it…so, here we’re revisting it today! Take a look…

Chicken Romesco
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!!!



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