chicken braised in vinho verde with romesco potatoes

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Chicken braised in vinho verde with romesco potatoes

PREP TIME

45 Mins
COOK TIME

45 Mins
SERVING

10 People
VIEWS

3,450

This easy dinner party main from Rosie Mackean transports your tastebuds to the Iberian Peninsula. Braise the chicken legs in Portuguese vinho verde for tenderness and a sharp sauce, balanced with butter and coriander. On the side, waxy spuds in Spanish romesco sauce soak up the smoky flavours.

Ingredients

6 large chicken legs

1 tbsp sea salt flakes

1 tsp freshly ground black pepper

50g unsalted butter, chilled and chopped

2 tbsp olive oil

2 echalion (banana) shallots, finely chopped

6 garlic cloves, finely sliced

350ml white vinho verde wine

100ml chicken stock

50g coriander, finely chopped

Green beans to serve (optional)

For the romesco potatoes

60g stale bread, torn into cubes

40g flaked almonds

450g jar roasted red peppers, drained

2 small garlic cloves

1 red chilli, deseeded

70ml olive oil

1 tbsp sherry vinegar

½ tsp smoked paprika

1.2kg waxy potatoes, such as red or desiree, peeled and cut into large chunks

3 tbsp extra-virgin olive oil

Finely grated zest 1 lemon

Directions

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