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
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!

Linda~

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This recipe was inspired by Garlic & Herb Chicken with Romesco Sauce in Rachael Ray 365:No Repeats

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