GORDON RAMSAY

SEARED SHERRY CHICKEN BREASTS WITH ROMESCO SAUCE A Spanish style dish that is can be served alone or as part of a tapas menu. I think this works perfectly with crispy or mash potatoes. Serves 4 INGREDIENTS FOR THE CHICKEN: 4 boneless, chicken breasts skin on Sea salt & Fresh cracked pepper Spanish Smoked Paprika or Hot Hungarian Paprika 2 sprigs fresh rosemary 3 sprigs fresh thyme 1pt/ 475ml chicken or vegetable stock 2 Tbsp Sherry vinegar 3 Tbsp Olive Oil FOR THE ROMESCO SAUCE: cup whole raw almonds 2 thick slices of day old bread, cut into cubes 3 Roma/ vine tomatoes or 1 large tomato, cored & bottom scored with an x 6-8 cloves garlic, tops trimmed, skin-on 2 red bell peppers tsp smoked paprika 2 Tbsp Sherry vinegar cup extra virgin olive oil, preferably Spanish variety Sea salt & fresh cracked pepper Water, as needed METHOD 1. Preheat oven to 425F/ 220oC. 2. In a small saut pan over medium heat, add almonds & toast until lightly golden, set aside. Add 1-2 Tbsp of olive oil to pan & toss breadcrumbs to toast lightly. Set aside. 3. Lightly oil a sheet pan or roasting pan. Toss the tomato, garlic & bell peppers with a little oil. Set in the middle rack of the oven. Roast tomatoes & garlic for 1520 minutes & remove from pan. Rotate the peppers to evenly blister and roast an additional 15 minutes. When done, remove from heat, place in a medium mixing bowl & cover for 5 minutes to help loosen skin. When cool enough to touch peel & core. 4. In the meantime gently heat a pan of stock and add the thyme, rosemary, garlic and a pinch of salt. Add the seasoned chicken breasts and poach over a very gentle heat for approx 6 mins. Remove the chicken breasts and drain. Reserve some of the cooking liquor. Pat the chicken breasts dry and season. 5. Heat some oil in a non-stick pan and fry the chicken breasts until the skin is beautifully crisp and golden approx 4 6 minutes. Finally add a little butter, sherry vinegar and thyme leaves to the chicken together with a ladleful of the

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reserved cooking liqueur. Baste the meat for the final minute of cooking to keep it tender. Remove from the heat and set aside. The chicken is cooked through when the Internal temperature should read 145-150F/ 65oC. 6. Once all vegetables are roasted & cool to touch, peel the tomato, cut in half & remove seeds. Quarter the peppers & squeeze garlic free from the skins. 7. In a blender, add toasted almonds & bread & pulse until it forms a coarse meal. Add garlic & tomatoes & process until combined. Scrape down sides. Add red peppers, paprika & vinegar. Puree until well combined, scrape down sides, and continue to puree until you have an evenly textured puree. Finish with 60ml / cup Spanish olive oil, check seasoning & adjust with salt & pepper. Add water as needed to thin. 8. To serve: slice chicken breasts on the bias and serve with sauce.