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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
This recipe combines tender chicken breast with a rich, nutty romesco sauce made from roasted peppers, sun-dried tomatoes, and toasted almonds. Whether you choose to sous-vide or pan-fry your chicken, the result is a beautifully golden and juicy protein. The dish is completed with a flavorful jus and your choice of pan-fried vegetables, creating a vibrant plate that's both satisfying and versatile.
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Blend roasted peppers, sun-dried tomatoes, toasted almonds, white vinegar, and garlic until smooth.
Gradually incorporate olive oil until the sauce is thick and homogeneous.
Season the sauce to taste with salt and pepper.
Season the chicken breast with salt and pepper.
If sous-vide cooking, vacuum pack the chicken with thyme and cook au bain-marie for 2-3 hours at 60°C.
If pan-frying, cook chicken on medium-high heat for ~8 minutes per side until golden and the internal temperature reaches 67°C. Let rest for 10 minutes.
If previously sous-vide, pan-fry the chicken for 1-2 minutes per side until golden.
Deglaze the pan with chicken stock and turn off the heat.
Add a knob of cold butter to the pan and stir to create a jus.
Pan-fry your vegetable of choice on medium-high heat until tender. For asparagus, cook for ~7 minutes.
Turn off the heat and season the vegetables with salt and a splash of vinegar.
Spread the romesco sauce onto a plate.
Place the chicken breast on top of the sauce.
Ladle the jus over the chicken.
Finish by adding the pan-fried vegetables to the plate.
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Use the oil from your sun-dried tomatoes for extra flavor in the romesco sauce.
If you don’t have demi-glace, substitute with chicken stock for the jus.
Toast the almonds in a dry pan until fragrant for a deeper flavor.
Let the chicken rest after cooking to retain its juices.
Can I use a different type of nut for the romesco sauce?
Yes, you can substitute almonds with hazelnuts or walnuts for a slightly different flavor.
What vegetables pair well with this dish?
Asparagus, green beans, or roasted carrots work beautifully with the flavors of the romesco sauce.
Can I make the romesco sauce ahead of time?
Yes, the sauce can be made a day in advance and stored in the refrigerator.
What is the ideal internal temperature for cooked chicken breast?
The chicken breast should reach an internal temperature of 67°C for safe consumption.
Can I use store-bought roasted peppers?
Yes, store-bought roasted peppers can save time and work well in the sauce.
Combining french technique and bold flavours, Currently on a journey to learning as much as I can about cooking, always up for a challenge and a new recipe. - New recipes every Sunday
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