Saucy romesco chicken with sautéed potatoes
- Published: 11 May 23
- Updated: 18 Mar 24
Bring some sunshine to your weeknight chicken dinner with this warm romesco sauce, full of tang and sweet nutty depth. See our tips for cost-effective ways to roast nuts.
Discover a whole host of midweek meal ideas here.
Ingredients
- 500g new potatoes
- 50g blanched almonds
- 200g drained jarred roasted red peppers
- 1 garlic clove, crushed
- ½ tbsp sherry vinegar
- 1 tsp smoked paprika
- 2 tbsp whole milk
- 2 free-range chicken breast fillets
- 2 tbsp olive oil
- 100g spring greens, kale or spinach, shredded
Method
- Bring a pan of salted water to the boil. Put the new potatoes in and cook for 12 minutes, until slightly yielding to a knife but not fully tender. Drain and set aside, reserving a mugful of the cooking water.
- Meanwhile, put a large frying pan over a medium-high heat, then toast the almonds for a few minutes until fragrant. Tip the almonds into a small food processor or blender and pulse to chop evenly. Add the drained peppers, garlic, vinegar, paprika and milk and whizz to a chunky sauce. Season and set aside.
- Put the chicken breasts between 2 pieces of baking paper and bash out with a rolling pin, until about 3cm thick, then season. Slice the potatoes into thick coins, then heat half the oil in the same frying pan you used to toast the almonds. Fry for 10-15 minutes until golden and crisp. Add the greens to the pan for the final few minutes of cooking.
- While the potatoes cook, heat the remaining oil in a second frying pan over a medium-high heat. Add the chicken and cook for 2-3 minutes on each side until golden. Pour in the red pepper mixture plus enough of the reserved potato cooking water to make a thick sauce. Bubble gently for about 5 minutes, until the chicken is cooked through and the sauce has thickened a little. Season and serve with the sautéed potatoes and greens.
- Recipe from June 2023 Issue
Nutrition
- Calories
- 685kcals
- Fat
- 30g (4.1g saturated)
- Protein
- 53g
- Carbohydrates
- 46g (14g sugars)
- Fibre
- 10g
- Salt
- 0.4g
delicious. tips
Nuts are better toasted in the oven than in a pan but it’s not worth turning your oven on for just that. Roast them in batches when you’re cooking something else in the oven, then keep in an airtight container, ready to use. You can also toast nuts well in an air fryer.
Buy ingredients online
Rate & review
Rate
Reviews
Share a tip
Chicken breast recipes
The versatile chicken breast is anything but boring...
30-minute meal recipes
When you want something tasty but you don't...
Midweek meal recipes
Worked late? Need something not too challenging? Our...
Quick chicken recipes
If you need a meal on the table...
Easy dinner party mains
Planning a dinner party can be exciting but...
Subscribe to our magazine
Food stories, skills and tested recipes, straight to your door... Enjoy 5 issues for just £5 with our special introductory offer.
Subscribe
Unleash your inner chef
Looking for inspiration? Receive the latest recipes with our newsletter
I made this when it appeared in the June 2023 issue, it was fab. I made it again with a few tweaks, 1) I roasted some chicken thighs in the air fryer instead of breasts 2) I used ground almonds rather than whole almonds it gave a smoother texture to the sauce 3) as I forgot to keep a little of the potato cooking water I used a splash of white wine instead. I warmed the sauce in a little pan & layered up as in the picture. Very tasty which every way you make it.
Very tasty, nice and quick to prepare so it was ideal for a midweek meal
For so few ingredients, this was really tasty. I followed the recipe exactly. My only change next time I cook, will be to reduce the amount of water saved from the potatoes. Perhaps my mugs are larger than the average so next time I’ll add half a mug to start with only adding more if necessary. Very quick to prepare and cook but delicious – might be labelled a ‘week dates recipe” but is so good, it is impressive enough to serve for a ‘special’ occasion!