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Chicken Romesco https://www.metro.ca/userfiles/image/recipes/poulet-romesco-10081.jpg PT15M PT20M PT24H35M
Blend all the ingredients for the marinade in the food processor for about 2 minutes until the device is homogenous.Put the chicken thighs into a plastic bag.Coat with the marinate and refrigerate for 24 hours.Heat the BBQ grill to medium-high.Grill the chicken for at least ten minutes on each side.Finish cooking in the oven at 350°F (180°C) until the skin of the chicken is coloured.Mix the Japanese turnip leaves with oil and vinegar in a small bowl.Place the chicken cut into pieces onto a serving dish and garnish with the Japanese turnip leaves.
4
0 0 0 0
4 chicken thighs boneless with skin
Chicken Romesco

Chicken Romesco

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4
servings
0:15
Preparation
0:20
COOKING
24:35
TOTAL TIME

Imprimer ma sélection

Ingredients

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  • 4
    chicken thighs boneless with skin
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    BONELESS PORK LOIN ROAST OR VALUE PACK CHOPS

    BONELESS PORK LOIN ROAST OR VALUE PACK CHOPS

    $2.47 /lb

    CENTRE CUT 5.45/kg


    YORKSHIRE VALLEY FARMS ORGANIC FRESH WHOLE CHICKEN OR CHICKEN DRUMSTICKS

    YORKSHIRE VALLEY FARMS ORGANIC FRESH WHOLE CHICKEN OR CHICKEN DRUMSTICKS

    $3.99 /lb

    $8.80/kg


    FRESH STUFFED CHICKEN THIGHS

    FRESH STUFFED CHICKEN THIGHS

    $5.99 /lb

    BONELESS SKINLESS 13.21/kg


  • marinade

  • 4
    large grilled red peppers, seeded and cut into quarters
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    MINI SWEET PEPPERS

    MINI SWEET PEPPERS

    $3.99 ea.

    454 g, PRODUCT OF MEXICO


    RED, ORANGE OR YELLOW SWEET PEPPERS

    RED, ORANGE OR YELLOW SWEET PEPPERS

    $3.49 /lb

    PRODUCT OF MEXICO OR HONDURAS $7.69/kg


  • 1
    shredded ciabatta bread
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    ITALIAN OR FRENCH BREAD

    ITALIAN OR FRENCH BREAD

    $1.99 ea.

    450 g, SELECTED VARIETIES


    VILLAGGIO BREAD OR BUNS, DEMPSTER'S BAGELS OR COUNTRY HARVEST BREADS

    VILLAGGIO BREAD OR BUNS, DEMPSTER'S BAGELS OR COUNTRY HARVEST BREADS

    2 for $5.00

    SELECTED SIZES, SELECTED VARIETIES OR 2.99 EA.


  • 4
    garlic cloves
  • 3 Tbsp.
    (45 mL)
    smoked paprika
  • 1/4 cup
    (60 mL)
    water
  • 2 Tbsp.
    (30 mL)
    peri-peri sauce
  • 3 Tbsp.
    (45 mL)
    sherry vinegar
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    SAVE $2.50
    GT'S KOMBUCHA OR BRAGG APPLE CIDER

    GT'S KOMBUCHA OR BRAGG APPLE CIDER

    $6.99 ea.

    SELECTED SIZES SELECTED VARIETIES


  • 3 Tbsp.
    (45 mL)
    brandy
  • 3 Tbsp.
    (45 mL)
    olive oil
  • 4
    fresh bay leaves

  • salt to taste
  • garnishing

  • 1 cup
    (250 mL)
    washed Japanese turnip leaves
  • 2 Tbsp.
    (30 mL)
    olive oil
  • 1 Tbsp.
    (15 mL)
    sherry vinegar
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    Flyer Deal  (1)
    SAVE $2.50
    GT'S KOMBUCHA OR BRAGG APPLE CIDER

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    SELECTED SIZES SELECTED VARIETIES


Imprimer ma sélection

Preparation

Blend all the ingredients for the marinade in the food processor for about 2 minutes until the device is homogenous.

Put the chicken thighs into a plastic bag.

Coat with the marinate and refrigerate for 24 hours.

Heat the BBQ grill to medium-high.

Grill the chicken for at least ten minutes on each side.

Finish cooking in the oven at 350°F (180°C) until the skin of the chicken is coloured.

Mix the Japanese turnip leaves with oil and vinegar in a small bowl.

Place the chicken cut into pieces onto a serving dish and garnish with the Japanese turnip leaves.

Source : Chef Marie-Fleur St-Pierre

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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