Chicken Romanesque Recipes

CHICKEN IN ROMANESCO SAUCE

Steps:

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

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.

ROMESCO CHICKEN

Steps:

• Chop the tomatoes and red onion, add the olive oil to a saute pan, when warm add the chopped tomato, onions and garlic.
• Cook until the vegetables are soft, put the mixture into a food processor; add the red wine vinegar and olives, pulse until blended but still maintains texture.
• For the chicken, over medium high heat heat the 1 teaspoon olive oil in saute pan, season the chicken with seasoning blend and add to pan.
• Saute the chicken for 3 to 4 minutes on each side or until internal temperature reaches 165 degrees.
• Plate each breast and individual serving plates and top with about 2 tablespoon of the blended sauce mixture.
• Serve with a green salad, fresh bread and wine for a delicious meal.

CHICKEN ROMANESQUE

Steps:

• Place chicken in shallow baking pan. Brush with oil, sprinkle with salt and pepper. Bake at 350F for 30 minutes.
• Arrange spaghetti in a 2.5 qt casserole. Top with par-cooked chicken pieces. Arrange green pepper, onion and olives over the top.
• Mix tomato sauce with worcestershire sauce and oregano. Pour over casserole. Sprinkle with parmesan cheese. Cover with aluminum foil and bake at 350F for 45 minutes longer.