Romesco has to be one of the world's most delicious sauces - sweet roasted capsicum blended with toasty hazelnuts and the tang of red wine vinegar. Here we're pairing it with an easy to cook (but slightly glamorous) Spanish-influenced roast free-range chicken breasts on the bone, stuffed with a herb butter under the skin and wrapped in prosciutto. Defrost fully then peel back plastic film, remove container of sauce and roast the chicken in a preheated 200C oven for 30 minutes or until golden brown and its juices run clear when pierced. Allow to rest for five minutes while you warm the sauce gently in a small saucepan or microwave. Small is two breasts on the bone. Large is four.
Free-range chicken, butter, tarragon, chives, pepper, garlic, salt. (MILK) Sauce: red capsicum, hazelnuts, garlic, tomato paste, red wine vinegar, smoked paprika, cayenne pepper, salt, olive oil. (TREE NUTS)
MAY CONTAIN TRACES OF:
Peanuts, Tree Nuts, Gluten, Dairy, Shellfish, Fish, Sesame, Soy, Egg, Lupin.
PLEASE NOTE:
While we make every effort to ensure dishes are free of cross-contamination, our kitchen is not allergen free.
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- Individual:Serves one adult.
- Small:Serves two adults.
- Large:Serves 4-5 adults.
- Extra Large:Serves 6 adults.
Serve the chicken with the Romesco sauce and a green vegetable like braised Swiss chard, asparagus or broccolini, with some new potatoes or mash on the side.
