Best 5 Pan Fried Chicken With Romesco Sauce Recipes

CHICKEN WITH ROMESCO SAUCE

Steps:

• Toast the almonds in a dry skillet, over medium high - stirring, until golden and fragrant.
• Heat the olive oil in a large skillet over medium heat and cook the onions until softened and lightly browned (about 6 mins)
• Add the garlic and smoked paprika and cook for 30 seconds.
• Add the red peppers and tomatoes to the skillet and bring a boil. Reduce heat and simmer 10-15 minutes, until sauce is reduced by about half.
• Remove from heat and stir in the toasted almonds vinegar, salt and pepper.
• Transfer to a food processor or high-speed blender and process until smooth, but still with a little texture.
• Heat the olive oil in another skillet, over medium high.
• Combine the paprika, onion powder, garlic powder, salt & pepper
• Season the chicken with the spice mix - rub it in!
• Cook, turning, until cooked through and browned.
• Plate the chicken and divide the sauce between each piece.
• Sprinkle the parsley over the top (if using).

ROMESCO CHICKEN RECIPE

Steps:

• Preheat the oven to 400 degrees.
• In a small dish, combine the spice rub ingredients. Rub the mixture over the chicken breasts to coat. Place the chicken breasts on a baking sheet and drizzle with olive oil.
• Roast the chicken in the oven for 20-25 minutes until the chicken is cooked through.
• While the chicken is roasting, combine the romesco ingredients in a food processor. Pulse until the mixture is pureed. Heat the sauce on the stovetop so it is warmed through to serve.
• When the chicken has finished cooking, spoon the romesco sauce over the chicken before serving. Or, layer a spoonful or two of romesco sauce on a plate and serve the chicken breast over the sauce.

ROMESCO SAUCE

Steps:

• Put oven rack in middle position and preheat oven to 400°F. Line a small baking pan with foil.
• Roast tomato in pan until tender and skin peels off easily, about 30 minutes.
• While tomato is roasting, slit chile open lengthwise and discard stem and seeds, then tear chile into small pieces. Heat oil in an 8- to 10-inch heavy skillet over moderate heat until hot but not smoking, then add chile and cook, stirring, until fragrant and chile turns a brighter red, 30 seconds to 1 minute. Transfer chile with a slotted spoon to a heatproof bowl. Add hazelnuts to skillet along with almonds, bread, garlic, and red pepper flakes and cook, stirring, until bread and garlic are golden, 2 to 3 minutes. Add mixture (including oil) to chile in bowl and cool slightly.
• Peel tomato, then coarsely chop and transfer (with juices) to a food processor. Add bread and chile mixture, pimientos, water, vinegar, and 1/4 teaspoon salt and purée until smooth. Thin with water if desired and season with salt.

ROAST CHICKEN BREASTS WITH ROMESCO SAUCE

Steps:

• Preheat oven to 450 degrees. In a small bowl, combine thyme, sugar, 1 teaspoon coarse salt, and teaspoon pepper. Place chicken on a rimmed baking sheet; rub with thyme mixture.
• Bake until chicken is opaque throughout and an instant-read thermometer registers 165 degrees when inserted in thickest part of breast (avoiding bone), 25 to 35 minutes. Serve chicken topped with romesco sauce.

ROASTED CHICKEN WITH PAN SAUCE

Steps:

• Preheat the oven to 400 degrees F.
• Place the potatoes, carrots, parsnip and shallot in a roasting pan. Drizzle with the olive oil, season with salt and pepper and swirl to coat.
• If there are giblets in the chicken, discard them. Place the lemon slices, garlic, thyme and a drizzle of olive oil inside the cavity. Tie the drumsticks together with kitchen twine and tuck the wings under. Pat the chicken dry with paper towels. Rub the skin all over with 3 tablespoons of the butter and sprinkle with salt and pepper. Place the chicken breast-side up on top of the vegetables and pour 1 cup of the chicken broth into the roasting pan.
• Place the chicken in the center rack of the oven and bake until the skin is golden brown and the juices run clear when pierced, 1 hour to 1 hour 20 minutes. At around 40 minutes of cooking, add another cup of chicken stock to the roasting pan to keep the vegetables from burning. A meat thermometer should read 165 degrees F when inserted between the leg and the breast. Remove the vegetables from the pan to a platter and transfer the chicken to a cutting board and tent with foil to rest at about 20 minutes before carving.
• Place the roasting pan over medium-high heat and add the wine and cook for about a minute, stirring with an angled wooden spoon to release the brown bits from the bottom of the pan. Once it reaches a simmer, add the remaining 2 tablespoons butter and the flour and whisk to combine, cooking for about 30 seconds. Add the remaining 2 cups chicken stock, 1/2 cup at a time, and bring to a boil. Then simmer until the pan sauce has thickened slightly, 4 to 5 minutes. Season with salt and pepper and the juice from the lemon half. Carefully strain the sauce into a serving bowl.
• Carve the chicken, transfer to the platter with the vegetables and garnish with the thyme leaves and the remaining lemon half, cut into wedges. Serve with the pan sauce.