Roast Potatoes and Chicken with Romesco (FM)

• 6 tablespoons olive oil, or more as needed
• 1 1/2 lbs new potatoes or small potatoes, halved
• Salt and black pepper
• 2 sprigs fresh rosemary
• 4 bone-in chicken thighs
• 1/2 cup almonds
• 1 large red bell pepper, roughly chopped
• 1 large or medium ripe tomatoes, cored and roughly chopped
• 1 garlic clove, or to taste
• 1 packed cup fresh parsley
• 2 tablespoons sherry or white wine vinegar [I used sherry vinegar]

Toss potatoes with 2 tablespoons olive oil, salt and pepper.  Roast for 10 minutes in single layer.

Top potatoes with rosemary sprigs, then chicken and salt and pepper.  Drizzle with another 2 tablespoons olive oil.

Roast for 25 to 30 minutes.

 

Throw ingredients for romesco into blender.

Romesco (Catalan pronunciation: [ruˈmɛsku]) is a nut and red pepper-based sauce from Tarragona, Catalonia, Spain. It is typically made from any mixture of roasted or raw almonds, pine nuts, and/or hazelnuts, roasted garlic, olive or sunflower oil, bitxo peppers (similar to New Mexico chiles) and/or nyora peppers (a small, round, variety of red bell pepper). Flour or ground stale bread may be used as a thickener or to provide texture. Other common ingredients include roasted tomatoes, red wine vinegar and onions. Leaves of fennel or mint may be added, particularly if served with fish or escargot. It is very often served with seafood, but can also be served with a wide variety of other foods, including poultry and some red meats like lamb and vegetables. During the springtime, salsa romesco is served as an accompanying dip for calçots, a spring onion typical to Catalonia, during traditional springtime calçot barbecues called "calçotades". During calçotades, calçots are roasted over an open fire until their outer layer is charred. The charred layer is then removed and the tender part of the onion may be dipped into the romesco.

Deliciousness in wait.

 

OMG, I found a new favorite sauce.  Romescu is beautiful, rich, tangy, nutty, flavorful...  Awesome on the roast chicken and potatoes.

Plenty of leftover sauce for my forthcoming Mixed Grill entry.