Chicken breast with romesco sauce and green salad Recipe

The Romesco sauce is the star element of this dish - a Catalan sauce traditionally made with a red pepper, tomato and nut base. In this recipe, we have chosen to use hazelnuts, a version that we love to cook as the perfect accompaniment to roast chicken and a simple green leaf salad. Chicken breast dusted in smoked paprika and roasted in the oven. Served with a classic blended Spanish sauce of red peppers, tomatoes and hazelnuts and a leafy green salad.

  • Preparation
  • Cooking time
  • Rest time
Rate this recipe
(3 votes) 3.7/5

Les ingrédients

Pour people
  • For the meat
  • Chicken breast(s) - skin on : 6 whole
  • Smoked paprika : 2 Tsp
  • Maldon salt : 3 pinch(es)
  • Freshly ground black pepper : 6 Turn
  • Sunflower oil : 1 Tbsp
  • For the sauce
  • Red pepper(s) : 1 whole
  • Garlic clove(s) : 3 whole
  • Red chilli(s) : 1 whole
  • Tomato(es) : 2 whole
  • Whole hazelnut(s) : 50 g
  • Flat leaf parsley : 0.25 bunch
  • Breadcrumbs : 50 g
  • Olive oil : 50 ml
  • Red wine vinegar : 50 ml
  • Maldon salt : 3 pinch(es)
  • Freshly ground black pepper : 6 Turn
  • Baby gem lettuce(s) : 2 whole
  • Smoked paprika : 1 Tsp
  • For the sauce
  • Maille wholegrain mustard : 1 Tsp
  • Sherry vinegar : 50 ml
  • Olive oil : 100 ml



    Preheat the oven to 200'C.

    Season each piece of chicken with salt and pepper and sprinkle with the smoked paprika.

    Heat a large frying pan until hot and add a splash of sunflower oil. Add the chicken skin side down and cook for 4 minutes until the skin is golden brown.

    Transfer the chicken in the pan to the oven and cook for a further 6-8 minutes or until the chicken is cooked through.


    Peel the red pepper and roughly chop into small cubes. Peel and finely dice the garlic cloves. Cut the chilli in half, remove the seeds and cut into fine slices. Quarter the tomatoes and remove the seeds. Pick the parsley and finely chop the leaves.

    Heat a saucepan until hot and add a splash of olive oil. Cook the diced red pepper for 2 minutes or until it begins to soften. Add the red chilli and the garlic and cook for a further minute. The pan should become dry at this stage.
    Add the hazelnuts and toast them for a minute to release their flavour and then add the chopped tomatoes, smoked paprika, red wine vinegar and the olive oil. Cook for a further 2 minutes and then pulse the sauce in a food processor. It needs to retain some texture.
    Pour the sauce back into the sauce pan and add the chopped parsley, breadcrumbs and salt and pepper.


    Place the mustard and the vinegar in a bowl and whisk them together. Gradually add the olive oil until it forms a vinaigrette. Season with salt and pepper and adjust the vinaigrette if necessary.

    Break the baby gem down into individual leaves and then dress with the vinaigrette.

  • 4. TO SERVE

    Place the chicken in the centre of the plate. Place the salad next to the chicken and drizzle the sauce around.

Chef's tip

«Add some black olives to the sauce for extra flavour and colour.»

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