Chicken in Romanesco Sauce Recipe

Name: Chicken in Romanesco Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 red bell peppers (or 1 red and 1 yellow); 1/2 cup Marcona almonds or blanched raw almonds; 1/2 cup chicken stock; 1/2 cup fresh flat-leaf parsley leaves; Zest and juice of 1 lemon; Zest and juice of 1 orange; 2 large cloves garlic, crushed; 1 Fresno chile pepper; 1/2 red onion, coarsely chopped; 1 large heirloom tomato; 2 tablespoons EVOO; 8 bone-in chicken thighs; 1 teaspoon smoked sweet paprika; Salt and freshly ground pepper; 1/2 cup dry sherry

Servings: persons

2 red bell peppers (or 1 red and 1 yellow)
1/2 cup Marcona almonds or blanched raw almonds
1/2 cup chicken stock
1/2 cup fresh flat-leaf parsley leaves
Zest and juice of 1 lemon
Zest and juice of 1 orange
2 large cloves garlic, crushed
1 Fresno chile pepper
1/2 red onion, coarsely chopped
1 large heirloom tomato
2 tablespoons EVOO
8 bone-in chicken thighs
1 teaspoon smoked sweet paprika
Salt and freshly ground pepper
1/2 cup dry sherry

1
Char the bell peppers under a broiler or over a gas flame, turning occasionally.
2
Place the peppers in a bowl, cover with plastic wrap and let cool.
3
Peel off the charred skin and remove the seeds.
4
Meanwhile, toast the almonds in a pan or in the oven until golden, then let cool.
5
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.
6
Grate the tomato on the large holes of a box grater.
7
Discard the skin and add the tomato pulp to the food processor.
8
Puree until smooth.
9
Meanwhile, heat the EVOO in a large skillet over medium-high heat.
10
Sprinkle the chicken with paprika, salt and pepper and cook until browned, 3 to 4 minutes per side.
11
Add the sherry to the skillet and scrape up any browned bits from the bottom with a wooden spoon.
12
Stir in the roasted pepper sauce, reduce the heat and simmer, partially covered, until the chicken is cooked through, 10 to 12 minutes.
13
Transfer the chicken to plates and spoon the sauce over top.

629

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 red bell peppers (or 1 red and 1 yellow), 1/2 cup Marcona almonds or blanched raw almonds, 1/2 cup chicken stock, 1/2 cup fresh flat-leaf parsley leaves, and more.

Yes, Chicken in Romanesco Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken in Romanesco Sauce

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