Spanish & Tapas
Free recipe
Slow-Roasted Romesco Chicken
Slow-Roasted Romesco Chicken -- the kind of spanish dish that tastes like it took all day but does not.
***** 4.8 · 349 ratings
Method
A few unhurried steps. Read them through once before you start.
- Gather and prep everything first: measure the spices, chop the aromatics, and bring the main ingredients to room temperature so they cook evenly.
- Warm a splash of olive oil in a heavy pot over medium heat and soften the onion and garlic until translucent and fragrant, about 6 minutes.
- Add the main ingredients along with the seasonings, then pour in enough liquid to barely cover. Bring to a gentle simmer, cover, and cook low and slow until tender.
- Build the sauce and finish: stir through the fresh herbs, adjust salt and acid, and let everything come together off the heat for a minute or two.
- Serve the romesco chicken warm, with plenty of good bread or a simple salad alongside. This makes about 6 servings; leftovers keep well for a day.
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