Chicken With Romesco Sauce

Total Time: 1 hr 45 mins Preparation Time: 45 mins Cook Time: 1 hr

Ingredients

• Servings: 2
• 6 roma tomatoes, halved
• 1 red bell pepper
• 1 onion, halved
• 4 garlic cloves
• 1 ancho chili, seeded and steamed
• 1/4 cup olive oil
• 1 sprig fresh thyme
• 1/2 cup pine nuts
• 1 tablespoon sherry wine vinegar
• 1/2 teaspoon sweet paprika
• 1/2 teaspoon salt
• 16 ounces whole chicken breasts, wing tips removed
• 1/8 teaspoon salt
• 1/8 teaspoon pepper
• 1 tablespoon chopped fine herbs like basil, parsley, cilantro
• 1 teaspoon tablespoons olive oil
• 2 tablespoons lemon juice
• 1 tablespoon butter

Recipe

• 1 make the sauce first: preheat oven to 400. in a large bowl add tomatoes, red pepper,onion,garlic, chile and toss with 2 tablespoons olive oil. place the mixture in a glass casserole dish, cook in the oven for 20 minutes.remove the chile and set aside.
• 2 roast the remaining vegetables for 30 more minutes.when cool enough to handle,remove the skins and seed from the tomatoes,bell pepper and chile.place all the vegetables and thyme in a food processor, pulse until chunky. add pine nuts and pulse for 10 seconds,add 1/4 cup olive oil,vinegar,paprika,salt and pepper. pulse again for 5 seconds to mix.refrigerate for 2 hours. this will keep for 5 days in a sealed type jar.
• 3 for the chicken: season the chicken with salt,pepper and herbs. in a large skillet or sauce pan that can be put in the oven, heat olive oil over medium heat,add chicken breasts skin side down for 3 minutes or until golden brown. turn the breast over and put the pan in the oven for 8 minutes or until cooked through.
• 4 remove the chicken and set aside to cool a little. on the stove using the same pan over medium heat, deglaze with wine. add lemon juice and cook 10-15 seconds. take the pan off the heat, add butter making sure it is melted.
• 5 ladle the romesco sauce in the center of the plate, place chicken on top of the sauce then pour the lemon wine sauce over the chicken.